Wednesday, 9 July 2014
Onion and bacon pie
Between all of these travel and gardening posts, I haven't forgotten that I'm pretending to write a food blog. So I thought posting a recipe every once in a while would be a great idea? This is nothing revolutionary or even fancy, but it is delicious, easy and quick. Perfect for a potluck, BBQ table or nibble on the side as well as for a lunch or dinner on it's own or with a fresh salad. The ingredients are all staple basics (yes, of course bacon is considered a basic food item which should always be around, if not in the fridge, at least a few leftover slices in the freezer).
I might have posted something similar in the past, I can't remember. I was inspired by this post on I Heart Baking, but it only had a link to a recipe, not the recipe itself. And the link led to a site that was behind a paywall, so I decided I can make up my own recipe thank you very much.
Onion and bacon pie (serves 6-8):
2 tbsp olive oil
4 thick slices of smoked bacon
4-5 large onions
2/3 cup double cream
2/3 cup milk
1/2 tsp dried thyme
1 tsp whole-grain mustard
1 tsp garlic paste
75 g cheddar, finely grated
1 shortcrust pastry (I made the most amazing shortcrust pastry the other day, recipe will follow)
Chop the bacon, and cook until done over medium heat in one tbsp olive oil. Remove bacon from the pan. Finely slice the onions. Cook over medium heat in one tbsp olive oil until soft. I like to leave in all that wonderful bacon fat in the pan when cooking the onions for extra flavour. If you are patient enough, caramelise the onions slowly. Remove onions from the pan when cooked.
Preheat oven to 225 degrees C. In a large bowl, mix the cream, milk, eggs and spices. Add about half of the cheese, the bacon and the onions and mix. Line a pie tin with the shortcrust pastry (I use a silicon pie mould, so I don't butter it, but if you use another type of tin, it might be worth buttering it to ensure you will be able to remove the pie when done). Pour the filling into the pie mould and sprinkle remaining cheese on top. Bake for about 45-50 minutes, until the pie is golden and bubbling and not too wobbly in the middle.
Onions. And bacon. Do I need to say more? This type of pie usually disappears so quickly from the fridge that if I didn't have the pictures to prove it, I wouldn't have believed it existed in the first place.