Creamy Bacon and Leek Pap Tart

Creamy Bacon and Leek Pap Tart

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In search of dinner ideas? This recipe calls for mouth-watering bacon, mushrooms, cream and cheese layered with flavoured pap - scrumptious!

  • Recipe serves4-6
  • Preparation time10 minutes
  • Cooking time60 minutes


  • 750 ml Water
  • 1 KNORR Garlic and Herb Potato Bake
  • 750 ml Maize meal
  • 15 ml Oil
  • 2 Leeks
  • 4 Bacon rashers, chopped
  • 100 g Button mushrooms, sliced
  • Salt and pepper to taste
  • 250 ml Fresh cream
  • 1 cup Cheddar cheese, grated


  • In a pot, bring 500 ml to the boil, add KNORR Garlic and Herb Potato Bake and boil for another 2 minutes.
  • In a jug, add maize meal to the remaining 250 ml water and mix to form a smooth paste.
  • Add to the boiling water, stirring continuously to prevent lumps.
  • Reduce heat and cook for 20-30 minutes on medium heat, covered, stirring occasionally.
  • Remove cooked pap from the heat and pour into a large, flat baking dish and refrigerate until cold.
  • Preheat oven to 180°C.
  • In a pan, heat oil and fry leeks, bacon and mushrooms.
  • Add 125 ml cream to the bacon mixture and simmer for 2 minutes.
  • Slice the pap and layer half the quantity in an ovenproof dish.
  • Top with the bacon and mushroom mixture.
  • Sprinkle with half the cheese and season with salt and pepper.
  • Arrange the remaining slices of pap over the top, and pour cream over.
  • Sprinkle with remaining cheese.
  • Bake in a preheated oven for 40-45 minutes until the cheese is golden and bubbling.
  • Serve as a main meal or as a side serving.