This pie cand be served with boiled potatoes and extra seasonal veg or as part of a ‘spring picnic’ with extra pickles

Serves 6

Prep approx 50 minutes

Cook 50 minutes

Ingredients:

• 175g pasta shapes
• 225g  Sweet cured back bacon rashers (about 8 rashers)
• 500g Packet Shortcrust pastry
• 4 Baby carrots, peeled and cut in half
• 6 Asparagus spears
• 3 Baby leeks, or one large cut into long thin strips
• 25g green beans
• 30ml English Provender Caramelised Red Onion chutney or fruit chutney such as English Provender's Ploughmans Plum
• Seasoning   
• 500g Packet Puff pastry
• Egg and milk for glaze                   

Method:

Preheat oven to Gas 4-5, 180^oC, 350^oF. 

1. Roll out shortcrust pastry and line loaf tin (900g 2lb) or deep pie dish

2. Layer into the bottom 2 rashers of bacon and some of the vegetables, top with the chutney and continue to layer the rest of the ingredients

3. Roll out puff pastry and cover the tin

4. Brush with egg and milk glaze.

5. Bake in oven for about 45 – 50 minutes until pastry is golden. (If the pastry starts to catch cover with foil) 

Serve with boiled potatoes and extra seasonal veg or as part of a ‘spring picnic’ with extra pickles