- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and sliced thickly on the diagonal
- 0.5 kg smoked bacon joint, fat trimmed and discarded, and bacon cut into cubes
- 20 g parsley sauce mix
- 300 ml semi skimmed milk
- 250 g broccoli, cut into small florets
- 200 g frozen garden peas
- 187.5 g ready rolled lighter puff pastry
- 1 medium free-range egg, beaten
Preheat the oven to 180ºC, fan 160ºC, gas 4. In a large saucepan, heat the oil and cook the onion for 5 minutes, until softened. Add the carrots and bacon and cook for a further 5 minutes.
Meanwhile, make up the parsley sauce to pack instructions using the milk. Stir it into the pan with the bacon mix, and add the broccoli and peas. Season with freshly ground black pepper and transfer the mixture to a 1 or 1.5 litre pie dish.
Unroll the puff pastry and cut into 2cm-wide strips. Arrange the strips over the top of the pie filling, trimming any excess pastry, and then brush all over with the beaten egg. Bake in the oven for 25-30 minutes, until the pastry is golden and the filling is bubbling.
Cook's tip: to make the joint go further, trim the remaining ham and rinse under cold water. Place in a pot, cover with water, add 1 peeled and quartered onion, 1 chopped carrot and a bay leaf. Bring to the boil, then simmer for 20 minutes, until cooked through. Drain and slice. (Serves 2 as part of a main meal or 4 for sandwiches.)