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Cheesy Bacon Stuffed Pastries

with softened leek and side salad
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Get 50% off your first box!
Calories
: 
1068 kcal
Protein
: 
32.2g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Celery
  • Sulphites
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
Serving amount

1 unit(s)

Leek

100 grams

Irish Bacon Lardons

65 grams

Creme Fraiche

(Contains: Milk)

50 grams

Cream Cheese

(Contains: Milk)

1 sachet(s)

Hello Muscat

(Contains: Celery)

50 grams

Grated Cheese

(Contains: Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

1 sachet(s)

Mustard

(Contains: Mustard)

265 grams

Puff Pastry

(Contains: Wheat, Cereals containing gluten May be present: Milk)

Not included in your delivery

1 unit(s)

Egg

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)4468 kJ
Energy (kcal)1068 kcal
Fat67.4 g
of which saturates18.1 g
Carbohydrate70.9 g
of which sugars10.2 g
Dietary Fiber29.8 g
Protein32.2 g
Salt6.7 g
Trans Fat0.1 g
Potassium231 mg
Calcium52 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper
•Pan with Lid

Cooking steps

1
  • Preheat your oven to 200°C/180°C fan/gas mark 6.
  • Keep the pastry cool until ready to use.
  • Trim the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
2
  • Place a pan over medium-high heat with a drizzle of oil. 
  • Once hot, cook the leek and bacon for 4-6 mins.
  • Add a little water, cover and continue cooking for 3-4 mins, stirring occasionally.
  • Once the leek is completely cooked, remove from the heat.
3
  • Meanwhile, in a medium bowl mix the creme fraiche, cream cheese, mustard, muscat (to taste) and grated cheese.
  • Season with salt and pepper.
  • Separate the egg white from the yolk and beat the yolk in a small bowl.
  • When the leek is almost cooked, spread the pastry out on a lined baking tray.
  • Prick the pastry with a fork, then cut it in half.
4
  • Lightly moisten the edges of each piece of pastry with water, then spread the bacon and leek over one side of each.
  • Pour the cheesy filling on top, then carefully fold the pastry over the filling to form a triangle.
  • Press the edges with a fork to seal. Brush with egg yolk.
  • Bake in the oven until golden brown, 20-25 mins.
5
  • Meanwhile, in a salad bowl, make a dressing by mixing the balsamic glaze with a drizzle of oil.
  • Season with salt and pepper.
  • Just before serving, add the salad leaves and mix well to coat in the dressing.
6
  • Let the bacon and leek pastries cool slightly before cutting.
  • Serve with salad alongside.
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