Preheat the oven to 190°C.
In a saucepan, over high heat, drizzle some oil and add the bacon, onion, and garlic. Sauté for 3-4 minutes until well coloured.
Add the potato and seasoning and pour in the cream. Simmer for approximately 6-10 minutes over low heat until the potatoes have softened.
On a lightly floured surface, roll out of the pastry and using a plate as a template cut out a large circle of pastry. The plate used must be larger than the diameter of the pudding bowl as an overhang is necessary.
Using a sharp knife, lightly score the pastry horizontally and vertically, ensuring that the knife doesn’t fully go through the pastry.
Pour the potato and cream mixture into the pudding bowl. Brush egg wash on the outer edge of the pudding bowl then place the pastry disc over the top of the bowl.
Press the pastry onto the bowl to secure, and brush with more egg wash. Place a small hold in the pastry to allow the steam escape while baking.
Place in the oven for 15-20 minutes until light and golden.
Remove from the oven and serve with some salad leaves.