• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 carrots, peeled and sliced thickly
  • 500 g smoked bacon pork joint, fat trimmed and discarded, and bacon cut into cubes
  • 20 g parsley sauce mix
  • 300 ml semi-skimmed milk
  • 250 g fresh broccoli, cut into small florets
  • 200 g frozen garden peas
  • 187.5 g ready rolled lighter puff pastry
  • 1 medium free-range egg, beaten


  1. 1

    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 garlic, carrots and bacon and cook for a further 5 minutes.

  2. 2

    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.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 3073kj 734kcal 37%
  • Fat 52.0g 74%
  • Saturates 21.7g 109%
  • Sugars 11.1g 12%
  • Salt 5.7g 95%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

32.5g carbohydrate 3.8g fibre 31.9g protein

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