Puff pastry pie with mushrooms and béchamel: a rustic pie perfect to serve as an appetizer on any occasion.
For the filling, I used the smoked bacon, béchamel, and sautéed mushrooms. You can use either ready-made béchamel or homemade (depends on the time you have available), and as for the mushrooms, you can also use fresh or frozen ones. You can choose based on your taste and the time you have. My version is surely the quickest choice.
But let’s see right away how to prepare the puff pastry pie with mushrooms and bacon.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10/12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry
- 7 oz smoked bacon
- 1 cup béchamel
- 3.5 oz mushrooms (sautéed in a jar)
- to taste grated Parmesan cheese
Tools
- 1 Pan
- 1 Bowl
- 1 Spoon
- 1 Fork
- 1 Mold
How to Prepare the Savory Pie with Bacon and Béchamel
In a pan, put the diced smoked bacon and let it brown well.
In a bowl, add the béchamel, the browned bacon (I also added the liquid that came out during browning), the well-drained mushrooms, and the Parmesan cheese to your taste. Mix everything well. I did not add salt because the filling is already tasty, but you can add it according to your taste.
Place the puff pastry inside a 10 or 11-inch mold. (Also place the parchment paper provided with the pastry). Prick the bottom of the pastry with a fork, then pour the filling inside the mold.
Fold the edges of the pastry inward and bake in a static oven preheated to 350 degrees Fahrenheit. Let it cook for about 40 minutes or until the pastry is well golden.
Remove from the oven and serve. The savory pie with bacon and mushrooms is good both hot and cold.
