Kale, squash and bacon pie


An autumnal comfort pie this one. The sauce is made with the cooking liquor from simmering a slab of streaky bacon.


For the pastry

  • 175g/6oz butter, diced and chilled
  • 380g/13oz plain flour, plus extra for dusting
  • 1 tsp salt
  • 1 free-range egg, beaten to glaze

For the kale, squash and bacon pie filling

For the pie sauce