BACON, BROCCOLI & CHEESE PIE

SERVES 4 PREP 10 MINS + COOLING COOK 45 MINS

• 1 tbsp olive oil, plus

1 tbsp extra

• 350g streaky bacon, diced

• 2 tbsp plain flour

• 2 tsp mustard powder

• 2 cups milk

• 1⁄3 cup grated parmesan

• 2⁄3 cup grated cheddar cheese

• 2 medium onions, finely sliced

• 1 garlic clove, crushed

• 1 head broccoli, florets

• ¼ cup chopped parsley

• 1 sheet puff pastry

• 1 egg yolk, whisked

• 1 tsp poppy seeds

• mixed leaves or steamed vegetables, to serve

1 Preheat oven to 200°C. Place four 1¼-cup ramekins on an oven tray.

2 In a large frying pan, heat oil on high. Saute bacon 4-5 mins until fat begins to render. Reduce heat to low and cook a further 8-10 mins, stirring, until bacon is crisp.

Remove from pan using a slotted spoon, retaining as much fat in the pan as possible. Drain bacon on paper towel.

3 Stir flour into same pan with mustard powder. Cook over medium heat, stirring frequently, 2-3 mins until flour mixture is a nut colour. Remove pan from heat. Gradually add milk, stirring until smooth. Return pan to heat and cook, stirring, until sauce boils and thickens. Simmer 3 mins. Stir in cheeses until melted. Season. 4 In a second frying pan, heat extra oil on medium. Saute onion and garlic 2-3 mins until tender. Add broccoli and cook a further 2-3 mins until just tender.

5 Add broccoli mixture, bacon and parsley to sauce, stirring well. Set aside to cool slightly.

6 Using a 12cm-round cookie cutter, stamp out four rounds from pastry sheet. Divide filling evenly among ramekins. Top with pastry rounds, allowing pastry to slightly overhang edge. Brush with egg yolk and sprinkle with seeds.

7 Bake pies 15-20 mins until golden and puffed. Serve with mixed salad leaves or steamed vegetables.