Free Form Cheese, Bacon, and Onion Pie
Double batch of pie pastry or puff pastry
Beaten egg, to glaze
2 medium yukon gold potatoes
1T vegetable oil
4 slices of smoky bacon, cut crossways into little strips
2 large onions, thinly sliced
8 ounces of cheddar cheese, goarsely grated
3T 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, en 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.
Pairs Well With
Introduced at Pie-Fest in 2013. This is a very easy pie that can be easily modified to fit your individual tastes. I modified this slightly from the original recipe.