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.
Ingredients:
Puff pastry sheet
Potato slices (pre-cooked)
Bacon rashers (cut up)
Cherry tomatoes
Olives
Cheese (grated)
Crème fraiche
Mustard Powder
Chopped Parsley for garnish
Method:
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.
All those ingredients make that a delicious pie for sure.
ReplyDeleteInstead of technical hitch, say it's rustic country free-form pie. Looks delicious anyway. Were you happy with it?
ReplyDeleteI like the look of that "hitch"! Looks like it was a hit.
ReplyDeleteI agree with Claudia, it's more free form but a rustic look. I think it looks delicious, this would be a great lunch for us while in vacation. Bacooooooon! Yes!
ReplyDeleteThat photo is mouthwatering, it could be in cooking magazine.
ReplyDeleteAbout 175 degrees Celsius, Vicki - not sure what that is in F. Cheers
ReplyDeleteThis sounds really good!
ReplyDeleteLooks yummy!! I recently watch the movie version of The Guernsey Literary and Potato Peel Pie Society this past weekend...
ReplyDeleteI actually found a recipe for Potato Peel Pie that looks interesting.
https://www.visitguernsey.com/potato-peel-pie-recipe