Cheesy bacon and leek 1 pot recipe!
Cooking for one doesn’t have to mean compromising on comfort or flavour. In fact, there’s something wonderfully indulgent about having a delicious, homemade pie all to yourself! This cheesy leek and bacon pie is the ultimate winter warmer, bringing together smoky, salty bacon, sweet, tender leeks and plenty of rich, melted cheese in a gloriously comforting filling. Topped with golden, buttery pastry, it’s just the sort of hearty, satisfying dinner you’ll look forward to coming home to on a cold, dark winter evening.
Best of all, there’s no need to faff around making pastry from scratch. Ready-rolled pastry makes this recipe wonderfully simple, with squares of pastry arranged straight on top of the filling in the pan to create an effortless, rustic pie topping. As the pie cooks, the pastry turns beautifully crisp and golden, while the cheesy filling bubbles away underneath. It’s proper comfort food without all the hard work!
Perfect for those chilly nights when you fancy something warming, filling and a little bit special, this individual pie proves that cooking for one can be a real treat. With less than 20 minutes of preparation and just 30 minutes in the oven, you can have a delicious, homemade winter dinner on the table in under an hour. No leftovers to worry about, no complicated techniques and no unnecessary washing up – just a generous portion of cheesy, bacon-filled goodness made especially for you.
Each serving provides: 1150 kcal, 49.1g protein, 52.4g carbohydrate (of which 12.8g sugars), 81.7g fat (of which 41.2g saturates), 5.1g fibre and 5.38g salt.
Preparation time: Less than 20 minutes
Cooking time: 30 minutes
Cheesy bacon and leek one pot recipe- Ingredient list!
Cut three rashers of smoked bacon into 2 cm/¾in pieces.
One teaspoon of olive oil
10g/oz of butter, plus more (optional) for brushing the pastry
½ big leek, cut into thin slices
Two teaspoons of ordinary flour
200ml/7fl oz milk; ¼tsp grated nutmeg; ¼tsp mustard powder or Dijon mustard; 50g/1½oz shredded mature cheddar; 80–120g/3–4½oz ready-rolled puff pastry, cut into 5cm/2in squares; salt; and freshly ground black pepper
Cheesy bacon and leek one pot recipe- step by step instructions-
Step 1
Set the oven's temperature to 220°C/200°C Fan/Gas 7. Place the bacon over medium heat in a chilled, ovenproof skillet or frying pan that is 18 to 20 cm (7 to 8 inches) in diameter. After adding the olive oil, sauté the bacon until it is gently browned, allowing the fat to render out.
Step 2
Add the butter to the pan and allow it to melt gently before stirring in the sliced leek. Cook over a medium heat for around 4–5 minutes, stirring occasionally, until the leek has softened and started to become tender. You want it to be lovely and soft without taking on too much colour, allowing its naturally sweet, delicate flavour to develop.
Step 3
Sprinkle the flour over the softened leek and stir well to coat everything evenly. Continue cooking for a further 2 minutes, stirring regularly, to cook out the raw flour taste. Gradually pour in the milk a little at a time, stirring continuously as you go to prevent any lumps from forming. Keep stirring until all the milk has been incorporated and the mixture starts to thicken into a smooth, creamy sauce.
Stir the nutmeg and mustard into the creamy leek mixture, then add the grated cheddar. Keep stirring gently until the cheese has completely melted into the sauce, leaving you with a rich, smooth and wonderfully cheesy filling. Once everything is well combined, remove the pan from the heat. Have a little taste and season to your liking with salt and a generous twist of freshly ground black pepper, adjusting the seasoning as needed.
Next, arrange the squares of ready-rolled pastry over the top of the pie filling. Lay them across the surface, allowing the edges to overlap slightly so that the filling is covered and you get a lovely rustic finish. Don't worry too much about making it look perfect – the beauty of this pie is in its simple, homemade appearance! Depending on the shape and size of your ovenproof dish, you may need a slightly different number of pastry squares to cover the top, so use your judgement as you arrange them.
If you'd like your pastry to have an extra golden, glossy finish once baked, lightly brush the top with a little melted butter or milk before cooking. This is entirely optional and is simply there to help the pastry develop a little extra colour as it bakes.
Step 6Transfer the pie to the preheated oven and bake for 20–25 minutes, or until the pastry has puffed up beautifully and turned a lovely golden brown. Keep an eye on it towards the end of the cooking time, as you want the pastry to be crisp, flaky and nicely coloured all over, with the cheesy filling bubbling away underneath.
Step 7
Once cooked, carefully remove the pie from the oven and leave it to stand for a few minutes before serving. This gives the filling a little time to settle and cool slightly, making it easier to enjoy. Then tuck in and enjoy your deliciously comforting, cheesy leek and bacon pie while it's still lovely and warm – the perfect cosy dinner for a chilly evening!
Serve up and enjoy!
