Leek And Bacon Pie - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed
2 tbsp extra virgin olive oil
3.5 oz bacon, diced
2 None large leeks, white and pale green parts only, sliced
2 tsp thyme
3 oz Swiss cheese, cubed
1 None egg, lightly beaten

Preparation

Preheat oven to 350F. Line a baking tray with parchment paper. Cut an 8 inch circle from 1 sheet of puff pastry and place on prepared tray.
Heat oil in a nonstick frying pan over medium heat. Cook bacon for 5 mins, until crisp. Remove with a slotted spoon and drain on paper towels. Add leeks and thyme to the pan and cook for 5 mins, until soft. Combine with bacon and cheese. Spread over puff pastry, leaving a 3/4 inch border. Brush border with egg.
Cut a 9 inch circle from remaining sheet of puff pastry and lay over filling, pressing out air. Crimp edges with a fork and brush with egg. Chill for 30 mins.
Brush top with egg again and lightly sprinkle with sea salt. Bake for 40 mins, until golden brown and puffed. Serve hot or at room temperature.