Bacon and leek pie

This hearty dish works just as well for dinner or as a snack.

Ingredients (serves 4):
2 leeks, white part only, roughly chopped
8 strips bacon, finely chopped
2 sheets ready-rolled shortcrust pastry, thawed
6 eggs
1/2 cup whipping cream
1/4 tsp salt
1/4 tsp ground black pepper

Method:
1. Microwave the leeks on high for 3 minutes or until tender. Set aside to cool.
2. Fry the bacon over medium heat till golden brown. Remove and drain.
3. Pre-heat the oven to 190 deg C. Line a 15cm cake tin with a pastry sheet, allowing some excess at the edges.
4. Scatter half the leeks and bacon on the pastry sheet. Break 5 eggs over them, keeping the yolks intact. Scatter the rest of the leeks and bacon over the eggs.
5. Whisk the cream and remaining egg in a bowl. Set aside 2 tbsp to brush the top of the pie with, and pour the rest into the tin. Sprinkle with salt and pepper.
6. Place the second pastry sheet over the filling, then press the edges together to seal. Leave a 2cm rim all around. Roll the sides inwards and pinch to seal.
7. Poke holes on the top of the pastry without piercing the yolks. Brush lightly with the egg and cream mixture.
8. Bake for 50 minutes until the pie turns golden. Cool on a wire rack before removing from the tin.

Tips:
All ingredients from Cold Storage.

Recipe source: Simply Her magazine (Jan 2009)