Ahhhh, the pie. That magical, wonderful, filled with goodness food. So humble, yet so incredibly fabulous. I love pies. I don’t make them that often, but I had to start after perusing a book that belongs to my friends Laura and Jim.
They have this amazing book which I
stole borrowed, aptly and simply called “Pie” by Angela Boggiano. They brought it back from the UK, and it is a veritable smorgasbord of pies! I swear to you, every time I look through it, I start salivating like Pavlov’s Dog. I honestly want to make EVERY SINGLE RECIPE.
I decided to tackle this one first, well, because one, it’s fairly easy and I am quite busy what with back to school and the such. And also, who the heck doesn’t like cheese, onion and BACON?????? Just thinking about the combination makes me hungry. Then finding out that it also has potato? Oh….*swoon*.
You can whip this up in no time if you’re having guests for dinner, because it calls for store-bought puff pastry. And, if you’re guests or you are vegetarian, omit the bacon, and it’s still going to be UH-MA-ZING.
So here’s what you’re going to need:
“Pie” by Angela Boggiano
Serves 4 (but I think it serves more, unless you’re REALLY hungry.
500g ready-made puff pastry
Beaten egg, to glaze
2 medium floury potatoes
1 tbsp vegetable oil
4 rashers smoked streaky bacon, cut into 2 cm strips
2 large onions, thinly sliced
200g mature Cheddar cheese, coarsely grated
3 tbsp double or heavy cream
Ground black pepper
Preheat the oven to 200 C. Place the potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 10-15 minutes until the potatoes are tender. Drain and when cool enough to handle, cut the potatoes into thin slices. Heat the oil in a large frying pan and cook the bacon, stirring occasionally, for 2 minutes until beginning to color. Add the onions and cook for 4-5 minutes until softened but not colored. Set aside to cool.
Divide the pastry into two portions. Roll out one half to form a 25cm square, (or in my case, leave it round). Lay the pastry on a lightly greased baking tray and brush the edges lightly with beaten egg. Spread the sliced potatoes over the pastry leaving a 2.5cm border,
Roll out the second piece of pastry to form a 28cm square (or leave it round, but with a larger circumference than the bottom piece…sorry I didn’t measure mine out!) Place over the filling and press the edges together to join. Trim away excess and cut a cross in the middle of the pie. Brush lightly with beaten egg and bake in the top of the oven for 10 minutes, then reduce the heat to 180 C and cook for another 25-30 minutes, or until golden and risen.
Serve cut into wedges.
From my kitchen to yours,