Bacon, broccoli and cheese pie

Tick all the flavour boxes with these hearty pot pies, complete with a creamy, cheesy filling, salty bacon and fresh broccoli. Break off your crumbly crust and soak up the filling for extra goodness.

  • 10 mins preparation
  • 45 mins cooking
  • 5 mins marinating
  • Serves 4
  • Print


Bacon, broccoli and cheese pie
  • 1 tablespoon olive oil, plus 1 tbsp extra
  • 350 gram streaky bacon, diced
  • 2 tablespoon plain flour
  • 2 teaspoon mustard powder
  • 2 cup milk
  • 1/3 cup grated parmesan
  • 1/3 cup grated smoked cheddar cheese
  • 1/3 cup grated emmenthal
  • 2 medium onions, finely sliced
  • 1 clove garlic, crushed
  • 1 head broccoli, cut into florets
  • 1/4 cup chopped parsley
  • 1 sheet puff pastry
  • 1 egg yolk, whisked
  • 1 teaspoon poppy seeds
  • mixed leaves or steamed vegetables, to serve


Bacon, broccoli and cheese pie
  • 1
    In a large frying pan heat oil on high. Saute bacon, 4-5 minutes until fat begins to render. Reduce heat to low and cook for further 8-10 minutes, stirring, until bacon is crisp.
  • 2
    Remove from pan using a slotted spoon taking care to retain as much fat in the pan as possible. Drain on paper towel.
  • 3
    Stir flour into pan with mustard powder and cook, stirring frequently 2-3 minutes until nut colour. Remove from heat.
  • 4
    Gradually add milk, stirring until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Stir in cheeses until melted. Season.
  • 5
    In a second frying pan, heat extra oil on medium. Saute onion and garlic 2-3 minutes until tender. Add broccoli cook 2-3 minutes more until just tender.
  • 6
    Add broccoli mixture, bacon and parsley to sauce, stirring well. Set aside to cool slightly.
  • 7
    Preheat oven to hot, 200°C. Place four 1 ¼-cup ramekins on an oven tray.
  • 8
    Using a 12cm cookie cutter, stamp out four rounds from pastry. Divide filling evenly between ramekins. Top with pastry, allowing a slight overhand. Brush with egg yolk and sprinkle with poppy seeds.
  • 9
    Bake 15-20 minutes until golden and puffed. Serve with leaves or steamed vegetables of choice.


Season this dish carefully as bacon and cheese together can be very salty.

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