Name: Bacon and Spinach Pie with Mustard and Broad Bean Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; A knob of butter; 2 onions, sliced; 4 pastry cases (see page 112); 900 g (2 lb) Confit of Bacon; 900 g (2 lb) spinach, picked and washed; 175 g (6 oz) fresh or frozen broad beans; English mustard, to taste (optional); 1 garlic clove, sliced; 2–3 rashers of smoked streaky bacon, chopped; 250 ml (8 fl oz) white wine; 150 ml (5 fl oz) double cream; 600 ml (1 pint) Chicken Stock or alternative; 2 shallots or ½ onion, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

This recipe has two options – the bacon confit used in the salad, just sliced and layered with the spinach (that’s the best version); or buy some streaky or green (unsmoked) back bacon pieces and shallow-fry or boil them and then layer them. The sauce is the same for either version.

Ingredients

4 pastry cases (see page 112)

Europe
United Kingdom
Main course
England

Method

To make the sauce, cook the shallots or onion, garlic and streaky bacon in butter for 5–6 minutes, until softened. Add the wine and reduce until almost dry. Add the chicken stock and reduce by two-thirds; this should take 8–10 minutes. Add the double cream and cook for 10–15 minutes. Season the sauce and strain it through a sieve. Add ½

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Bacon and Spinach Pie with Mustard and Broad Bean Sauce

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