Potato Bacon Pie (Print Version)
# Ingredients:
→ Pastry
01 -
1 sheet defrosted puff pastry
→ Main Ingredients
02 -
4 tablespoons butter
03 -
7 slices chunky bacon, diced
04 -
5 medium spuds (or 4 big ones), skinned and cut into thin slices
05 -
1 onion, skinned and sliced thinly
06 -
1 tablespoon fresh dill
07 -
120ml thick cream or half & half
→ Seasonings
08 -
Salt and pepper as needed
09 -
Fresh chives or green onions for topping
# Instructions:
01 -
Warm up your oven to 175°C (350°F). Fit the defrosted puff pastry into a 20-23cm (8-9 inch) tart pan and pinch the edges. Cut off any extra dough and use it to build up thinner spots around the rim. Pop the crust in the fridge until you're ready to add filling.
02 -
Melt the butter with bacon in a big skillet over medium-high heat. Cook until your bacon gets nice and crispy. Toss in the onions, followed by potatoes and dill. Add 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Stir gently for 3-5 minutes to mix everything up and coat all bits in the tasty bacon fat. Don't worry about cooking the potatoes all the way now.
03 -
Dump the potato mix into your waiting crust and pour cream over the top. Bake on the bottom rack for 35-45 minutes, until you can easily stick a fork in the potatoes and the crust turns a nice golden color.
04 -
Let the pie cool down for 10 minutes before you cut into it. Scatter some snipped chives or green onions on top and slice it up to serve.
# Notes:
01 -
This hearty pie works great as a lazy weekend breakfast or easy dinner with a simple green salad on the side.
02 -
You can make this pie a day early and warm it up in a 150°C (300°F) oven for 15-20 minutes when you need it.