The puff pastry with potatoes, onions, and bacon is a tasty savory pie you can make with simple, accessible ingredients. Great as a unique main dish different from the usual, this savory pie with potatoes and onions can also be an idea to serve, in smaller quantities, as an appetizer or second course. The potatoes, quickly pan-fried until slightly golden, blend harmoniously with the sweetness of caramelized onions and the bold character of bacon. All is wrapped in a light, flaky puff pastry that embraces and enhances each individual flavor. To bind it all, the addition of lightly beaten eggs with a bit of milk, parmesan, and parsley makes this savory pie similar to a French quiche, while maintaining a more rustic and “Italian” taste. The puff pastry with potatoes, onions, and bacon is also perfect to make ahead, as it can be enjoyed at room temperature.
You might also like:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients for a 9.5-inch diameter savory pie
If you are celiac, you can make this savory pie using gluten-free puff pastry. Also check that the bacon is labeled “gluten-free.”
- 1 roll puff pastry (for me gluten-free)
- 7 oz potatoes
- 3.5 oz onions
- 3 tbsps extra virgin olive oil
- 3.5 oz bacon
- 3 eggs
- 0.5 cup milk (or fresh liquid cream)
- 2 tbsps grated parmesan
- 1 bunch parsley
- 3 pinches salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan non-stick
- 1 Slotted Spoon
- 1 Bowl
- 1 Fork
- 1 Pan 9.5 inches in diameter
- Paper towel
How to prepare the puff pastry with potatoes, onions, and bacon
To prepare the puff pastry with potatoes, onions, and bacon, start by peeling the potatoes, then cut them into slices a few mm thick (1). Peel the onion and cut it into slices of the same thickness (2).
With your hands, separate the onion rings. In a non-stick frying pan, pour 2 tablespoons of oil (3) and heat it well.
Then add the potatoes (4) and cook them over low heat for 7-8 minutes, turning them often, until they are slightly golden (5).
Lightly salt them and drain with a slotted spoon. Let them dry on a sheet of paper towel. In the same pan, add another tablespoon of oil, heat it well, and add the onions (6).
Let the onions sauté over low heat for a couple of minutes, then drizzle them with a cup of hot water (7), lightly salt them and let them stew for 7-8 minutes. When they are soft and slightly caramelized (8), drain and set aside.
Remove any remaining water from the pan and return it to the heat. When it is hot, add the diced bacon and let it fry over high heat for about 5 minutes (9). Drain it and let it dry on a sheet of paper towel.
In a bowl, crack the eggs and add a pinch of salt and a pinch of pepper (10). Beat them briefly with a fork or a hand whisk, then also add the milk (or cream), the parmesan, and the chopped parsley (11). Beat again for a few seconds to mix well (12).
Unroll the puff pastry and, keeping the parchment paper on which it is packaged below, place it in a 9.5-inch diameter pan, making sure it adheres well to the bottom and sides. Then prick it with the tines of a fork (13).
Now arrange first the potatoes, forming a layer that covers the bottom of the puff pastry (14). Then layer the onions on top (15).
Then add the bacon, distributing it evenly (16). Pour the beaten eggs over the top, making sure they cover all the ingredients.
Fold the edges of the puff pastry inward to form a crust (17). Bake the savory pie with potatoes, onions, and bacon in a preheated oven at 356°F (static) for about 40 minutes, until the puff pastry is puffed and golden (18).
Take it out of the oven and let it cool for at least 5 minutes before removing it from the pan. The puff pastry with potatoes, onions, and bacon is great served hot or at room temperature.
Storage
You can store the savory pie in the refrigerator for a couple of days and then briefly reheat it in the oven or microwave before serving.
Tips and Variations
If you do not like puff pastry, you can replace it with a roll of shortcrust pastry. Instead of onion, for a more delicate taste, you can use scallions or half a leek. Depending on your taste, you can use sweet or smoked bacon or, as an alternative, speck.
