Free form Cheese, Bacon and Onion Pie

Ingredients for Cheese, Bacon and Onion Pie

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*.

Cheese, Onion and Bacon Pie

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.

Cheese, Onion and Bacon PieServe it with a nice lemony salad, and you have a decadent and delicious meal.

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,

Potatoes over pastrythen top with the bacon, onions, and black pepper.

Sprinkle with the grated cheese.  Drizzle over the cream.

 

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,

Carla

 

 

 

 

 

 

 

More Brit Week: Chicken, Mushroom and Tarragon Pie

As a child, I remember leafing through my mother’s cook books, and there was always a recipe for a chicken pot pie.  It looked so good, warm and luscious.  But, as I said before, my family was a lot of things, but not British or American.  So, never in my life did I have a Chicken Pie until I made one myself.  The first few tries were laughable.  I was just out of my teens, was living on my own and attempting to cook.  Let’s just say the results were less than stellar.  And that is putting it lightly.  But, I never give up when I fail at something, so I tried and tried again and EUREKA!  By George, I got it!

A few weeks ago I was at a friends house, she was born here in Barcelona, but her family is from Argentina.  Her husband, however, was born in Yorkshire from American parents.  They had just come back from a trip to the UK, and they brought back this amazing book, I don’t remember what the name was, but it was all about pie’s.  Savoury pies, sweet pies, hand pies…..oh sweet Jesus!  I think I actually drooled on the book. ( I hope they didn’t notice.)  It got my wheels a working to make more pies at home.

I love tarragon, but it is sparsely used in recipes here, although it is always in the supermarket?  Huh.  So, for Brit Week I knew I was going to make a pie.  I originally thought cheese and onion, but since I did the Sunday roast with chicken, I had quite a bit left over.  And as I mentioned before, British cuisine really knows how to make do with all your left overs.

I made this pie yesterday.  And no, I did not make the puff pastry.  I usually do, but it is such a long and hard process, that honestly, it defeats the purpose of this easy, delicious and hearty meal.  I mean…..ok, you’re using up your chicken to make a great meal for your family, but you’re going to spend three hours making the dough?  No way.  Just get store-bought.  No one will know the difference, and unless you have made puff pastry a few times, it will more than likely not turn out.  It is one of the more difficult doughs to make.  If you want to make your own crust, be my guest.  But I was too tired.  And I had a glass of wine instead while it was baking.

Today my friend Julie from Liverpool came over, and she gave me the seal of approval.  We had crustless pie with the rest of the bubble and squeak.  And we had seconds.  It was that good.  I wish I had more.  But hey, next week I can make another pie!!!!

So here’s what you’re going to need:

Serves 6

55 g butter

1 onion, sliced

300 g mushrooms, quartered

salt and pepper to taste

2 garlic cloves, chopped

40 g plain flour

150 ml white wine

300 ml chicken stock

Left over chicken from 4 breasts

150 ml heavy cream

Freshly grated nutmeg

250 g puff pastry, store-bought

1 egg beaten

2 tbsp fresh tarragon, chopped  plus more for crust

In a sauté pan, melt your butter.  Add the onion and cook for about 5 minutes over medium heat.  Add the mushrooms and raise the heat to high, add the salt and cook until nicely browned, about another 5 minutes.  If you feel that the veggies are too dry, add some oil or more butter.  Add the garlic and cook for another 3 minutes.

Now add your flour and lower the heat to low.  Cook, stirring for about 5 minutes.  Add the wine and stock, and raise the heat and bring to a boil.  When thickened, add your chicken, cream, tarragon and nutmeg.  Take off heat.

Pre-heat your oven according to package directions, but should generally be around 200-220 C.  Unroll the puff pastry, and press some of your reserved tarragon leaves into it.  Place the chicken mixture into a baking dish, and roll out the puff pastry, pressing into the edges to seal.  Cut off the excess, and if you’re feeling up to it, use the extra pieces to decorate the top a bit.  Baste it with the beaten egg.

Bake in your oven for about 15 minutes, or until puffy and golden brown, and it’s bubbling and you can’t take it anymore cause you’re going to stuff your face into it.  Sorry.  That’s what happens to me sometimes.  Food makes me crrrrrrazy.

Let it cool a bit before serving.

From my kitchen to yours,

Carla