Having bought some pastry for my Steak Pie Experiment, I needed to use the excess pastry up.
So I did a Free Form Bacon & Potato Pie using puff pastry.
Puff pastry sheet
Potato slices (pre-cooked)
Bacon rashers (cut up)
Chopped Parsley for garnish
Pre-cook your sliced potato for about 5 minutes, drain them off and dry the slices. How much potato you will need will depend on how big your pie is – I wanted to have the bottom all covered in a layer of potato.
I then just dotted all the other ingredients (except the garnish on top of the potato. I then bent the pastry sides up around the filling – as you can see I had a bit of a technical hitch on one side of the pie. In an ideal world I would have made the overlap greater but given the amount of filling I had I couldn't do it.
Once you have baked this in the oven until golden brown – as they say – garnish it with the parsley and enjoy.