• 2 cups plain flour

• 150g butter, chilled, chopped

• 1 egg yolk

• salad leaves, to serve

• filling

• 20g butter

• 1 large leek, trimmed, halved, washed, thinly sliced

• 175g rindless shortcut bacon, chopped

• 2 tbsp chopped fresh flat-leaf parsley leaves

• 1/2 cup grated tasty cheese

• 4 eggs

• 1/2 cup milk

• Select all ingredients

• Combine flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.








• Step 2

Meanwhile, make filling. Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10 to 12 minutes or until leek is soft. Remove from heat. Stir in parsley. Cool. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm deep, 20cm round (base) glass or ceramic pie dish.

• Step 3

Roll out pastry between 2 sheets of baking paper to form a 30cm circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry case with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

• Step 4

Spoon leek mixture into pastry case. Top with cheese. Whisk eggs and milk together in a jug. Season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. Serve with salad leaves.



With a side salad
2 tomatoes
Half red onion chopped,
half cos lettece chopped
1 Cucumber
In a cup put quater cup oil half teaspoon salt, half lemon juice stir, drizzle over salad toss and serve