Bacon and Spinach Pie with Mustard and Broad Bean Sauce

Preparation info
  • Serves


    • Difficulty


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.


  • 4 pastry cases (see page 112)


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