The rustic peas and bacon pie is a tasty savory pie, easy to prepare and very appetizing.
A shell of crisp puff pastry with a soft and flavorful filling, perfect for all occasions: as an appetizer, for a buffet or a party, as a main course or a single dish, for a picnic or an outing.
Read how to make the rustic peas and bacon pie with the easy recipe below, as always, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll puff pastry (fresh, round)
- 1 7/8 cups peas (fresh or frozen)
- 3.5 oz pancetta (diced)
- Half onion
- 3.5 oz scamorza cheese
- 2 eggs
- 1 oz grated Grana Padano
- extra virgin olive oil
- salt
Preparation of the rustic peas and bacon pie
Chop the onion.
Heat a little extra virgin olive oil in a large pan and soften the onion.
Add the peas and stir to flavor them for a few minutes, then add about 1/3 cup of water (approximately 100 ml) and cook for 20 minutes, until the peas are tender and the liquid has evaporated.Add the pancetta cubes, adjust the salt and remove from the heat.
In a bowl beat the eggs with a pinch of salt and the grated Grana Padano, then add the peas with the pancetta and mix.
Line a 9-inch (22 cm) tart pan with the puff pastry including its parchment paper, pressing it well onto the bottom and sides.Pour the prepared mixture into the puff pastry and sprinkle with the scamorza cut into cubes. Fold the edges of the pastry inward over the filling.
Bake in a preheated conventional oven at 392°F (200°C) for about 30 minutes, until golden.
Remove from the oven, let cool slightly and transfer your rustic peas and bacon pie to a serving plate.
Serve.
Notes
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