Savory pea and bacon pie, a tasty rustic dish perfect for an everyday dinner or as an appetizer on special occasions. The recipe is very simple, and I made it using ready-made puff pastry. However, if you feel like making your own, you can also prepare it with ‘pasta matta’, great for making savory pies and ready in just a few minutes.
Filled with squacquerone, peas, and smoked bacon, this rustic dish pleased everyone at home. Of course, you can use fresh peas and replace the smoked bacon with diced cooked ham. As for the squacquerone, you can substitute it with stracchino or another spreadable cheese of your choice.
I added an egg to the filling to make it even more compact, but to blend all the ingredients, you can replace the egg with a few tablespoons of milk. In this case, I recommend adding it gradually to avoid a result that’s too liquid, which would compromise cooking the rustic dish. Simple, quick, and tasty, the savory pea and bacon pie will be ready in a click!
If you’re interested in other delicious rustic recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 Persons
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter, Spring
- Energy 453.39 (Kcal)
- Carbohydrates 23.46 (g) of which sugars 2.33 (g)
- Proteins 17.60 (g)
- Fat 32.25 (g) of which saturated 9.14 (g)of which unsaturated 18.51 (g)
- Fibers 2.28 (g)
- Sodium 1,222.23 (mg)
Indicative values for a portion of 89 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (round)
- 1 3/4 cups frozen peas
- 3.5 oz smoked bacon
- 1 1/2 tbsps extra virgin olive oil
- 5 oz squacquerone cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- salt (to taste)
- pepper (to taste)
- 1 egg
- poppy seeds (to taste)
- sesame seeds (to taste)
Tools
- Pan
- Bowl
- Cutting Board
- Knife
- Pie Pan 24 cm
Steps
First, brown the bacon in the pan with the oil until it is slightly golden. Then add the peas, season with salt and pepper, and cook with the lid on low heat for 10 minutes, stirring occasionally. If necessary, add a little water to prevent the peas from burning.
Once cooked, turn off the heat and transfer to a bowl to cool. This way, they will cool down faster. Then add the squacquerone, egg, and cheese, and mix until all ingredients are combined.
Place the puff pastry with its parchment paper in a 24 cm diameter pie pan. Smooth the edges and prick the bottom with a fork. Pour the previously prepared mixture and spread it evenly.
Then close the edges and brush the surface with a slightly beaten egg. Sprinkle with sesame and poppy seeds and bake in a preheated oven at 350°F (180°C) with a fan function for 30 minutes. Cooking times are indicative as they depend on the type of oven you have. If the filling darkens too much during cooking, you can cover it with aluminum foil.
After the cooking time, remove the pie from the oven and slice it before serving.
Storage and Tips for Savory Pea and Bacon Pie
This rustic dish can be stored in the refrigerator for 2 or 3 days in a container with a lid.
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FAQ Questions and Answers for Savory Pea and Bacon Pie
What can I substitute for the bacon?
If you like the smoky flavor, you can use speck. Alternatively, you can replace the smoked bacon with sweet bacon and cooked ham.
