Perennial Leeks

Our tasty recipe – Leek Bacon & Sweet Potato Pie will have your family coming back for more. 

Great for lunchboxes too!

I got my hands on some Perennial Leeks many years ago and they are fantastic! Plants are not readily available but you will find them on some online stores. They produce thick shafts that are delicious when utilized in the kitchen.They often make it to the pumpkin soup at my place but my family enjoys them most in this delicious recipe, seeing any leftovers snapped up for easy lunch box options.

 

 

Ingredients.

2 x sheets of Puff Pastry
2 cups of cut Leeks – sliced
6 rashers of Bacon – chopped
1 medium Sweet Potato (300g) – peeled and grated
2 cloves of Garlic – finely chopped
6-8 eggs
½ cup of Sour Cream
½ cup Cheddar Cheese – grated
2 tbsps of Parsley – chopped
2 tbsps of Butter
1 tbsps of Olive Oil
S & P

 

Method.

1. Set oven to 180°C or 160°C fan forced.
2. Take the puff pastry sheets out of the freezer and set aside.
3. In the butter and olive oil cook off the leeks until they start to soften, then add the garlic. Once soft and cooked through set aside to cool.
4. In a non stick fry pan cook the bacon & set aside to cool.
5. Grate the sweet potato in a large bowl & add the parsley and grated cheese. Set aside.
6. Whisk the eggs adding the sour cream to combine.
7. Transfer the bacon and leek mixture to the sweet potato bowl and combine well. Season to taste remembering that the bacon will bring saltiness to the pie.
8. Spray oil a pie dish or casserole dish and then line with the puff pastry. Fork the pastry in a few places to allow the air to escape while the pie is cooking.
9. Spoon the mixture evenly over the pastry and then pour over the eggs, ensuring the mixture is just covered by the egg mixture.
10. Bake for 30 – 40min or until cooked in the centre & pastry golden brown.
11. Allow to cool for 5 min before cutting.

 

Tip: Serve with garlic bread and a green salad or it’s lovely just on its own.

 

Enjoy!

 

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