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Bacon & Leek Pie

Bacon & Leek Pie

  • Prep: 15 mins
  • Cook: 60 mins
  • Serves: 4-6
  • Difficulty: Hard


  • 6 slices of bacon, chopped
  • 2 leeks, washed and sliced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 cup chicken or vegetable broth
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 sheet of puff pastry, thawed if frozen
  • 1 egg, beaten (for egg wash)


  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside on a plate lined with paper towels to drain excess grease.
  3. In the same skillet, melt the butter over medium heat. Add the sliced leeks and sauté until they become soft and slightly caramelised, about 5-7 minutes.
  4. Sprinkle the flour over the leeks and stir well to coat them. Cook for an additional minute to cook off the raw flour taste.
  5. Gradually pour in the milk and chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens and becomes creamy, about 5 minutes.
  6. Stir in the Dijon mustard, cooked bacon, salt, and pepper. Taste and adjust the seasoning if needed.
  7. Transfer the bacon and leek mixture to a pie dish or individual ramekins.
  8. Roll out the puff pastry sheet on a lightly floured surface to fit the size of your pie dish or ramekins. Place the pastry over the filling, pressing the edges to seal.
  9. Brush the top of the pastry with the beaten egg to create a golden crust.
  10. Cut a few small slits in the pastry to allow steam to escape during baking.
  11. Place the pie dish or ramekins on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the pastry is puffed and golden brown.
  12. Remove from the oven and let the pie cool for a few minutes before serving.