Serves: 4
Prep. Time: 10 minutes
Cooking Time: 40 minutes
Ingredients:
• 300 g Eskort Viennas, sliced
• 250 g Eskort Diced Bacon or Eskort Lean Diced Bacon
• 15 ml olive oil
• 15 ml butter
• 1 small onion, chopped
• 2 carrots, peeled and roughly chopped
• 2 sticks celery, finely sliced
• 45 ml flour
• 420 ml milk
• Salt and freshly ground black pepper
• Pinch paprika
• 400 g puff pastry, defrosted
• 1 egg, beaten
• Handful thyme leaves, fresh
• 2 sweet mielies, kernels cut off
Method:
- Preheat oven to 220°C.
- In a large pot place oil and butter, sauté onion for 2 – 3 minutes then add and cook diced bacon for 2 – 3 minutes.
- Add carrots, celery and thyme and cook over gentle heat for 4 – 5 minutes, stir in sweetcorn and Vienna slices.
- Turn heat up a little and add the flour, keep stirring for about a minute before removing from the heat and add milk.
- Return to heat and cook whilst stirring for a further minute or two.
- Season to taste and add a little milk if necessary.
- Pour into an appropriately sized pie dish. Egg wash the rim of your dish, drape over the rolled pastry and trim the edges with a knife.
- Egg wash the top and cook in the centre of the oven for 10 minutes, reduce temperature to 200°C and bake a further 15 minutes or until golden on top.
Options: Stir in a tablespoon of sweet chilli sauce for extra bite.
This can be made as individual pies.
Filling can be made the day before and refrigerated.
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