Creamy Bacon and Leek Pap Tart

This recipe uses bacon, mushrooms, cream and cheese layered with flavoured pap – scrumptious!


  • 750 millilitre water
  • 1 KNORR Garlic & Herb Potato Bake
  • 750 millilitre Maize meal
  • 1 tablespoon Oil
  • 2 Leeks
  • 4 Bacon rashers, chopped
  • 100 gram Button mushrooms, sliced
  • Salt and pepper to taste
  • 250 millilitre Fresh cream
  • 1 cup cheddar cheese, grated


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