Bacon-Potato & Butter-bean Pie

Bacon-Potato & Butter-bean Pie

These are really tasty and the pastry is divine. Now I'll take you through the process, they're quick easy and oh so yummy...

First of all, fry and chop the bacon into small pieces, any bacon will do, whichever you fancy or like the most. I used 10 medallions in mine in total.

Peel, chop and fry some mushrooms, again any will do. This recipe only needs the ingredients that YOU like the most.

Next, use tinned new potatoes and slice them like scallops. You can peel and boil your own if you prefer, I used the tinned for quickness and less washing up afterwards lol. Add the butter-beans and fry these ingredients altogether, adding a good pinch of salt and pepper and then add some chopped chives, a sprinkle of other herbs if you want more and an onion is optional. Leave it all to drain on a paper towel and then remove to a dry plate.

Now everything is cooked, it's time to make the pie! I used ready made short crust pastry, it yummy, ready to go and looks fab. But first of all, you'll need to grease your tins or pie dish. I used bun tins for some and a large pie dish, that way we don't over eat (well they are delicious lol) and I can freeze the spare ones for another day. Once you've greased your tins, add a little flour to them and tap it around the whole area. It stops your pies from sticking. Even if I use a non-stick tin, I still do this! 

Roll out the pastry, and using a large pastry cutter make the bases for the pies. No probs if you don't own a pastry cutter, a cup will do! Then using the next size down from the larger one, cut the tops out.

Add the bases and fill the pies up with a good mixture of your ingredients and then brush some beaten egg to the edges of the pies and place the tops on, you can use a fork or simply use your finger to seal the pastry together and then make sure that you pop a small hole in the lids for the steam to come out while cooking, brush them with beaten egg all over the top of the pies.

Bake in the middle of the oven for about 20-30 minutes or until golden brown. You can if you want to, add a little gravy to each pie before sealing, I don't, because I like to cram in as much of the ingredients as I possibly can and then serve them with a little gravy at tea time.