Potato, Bacon and Cheese Pastry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 frozen puff pastry sheet (10x15 inches)
  • 4 slices bacon, cut into small pieces
  • 1 onion, sliced thin
  • 1 pound (2-3 small) potatoes, peeled and sliced very thin
  • 1 teaspoon each, chives, parsley, minced
  • 4 oz cheese, grated
  • salt, ground black pepper, to taste
  • 1 egg
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Thaw the puff pastry, but make sure it stays cold and cover it so that it doesn't dry out.
  3. I buy puff pastry in bulk from a restaurant supply store and it comes in these long sheets (10 x15 inches). If you are using the typical puff pastry from most grocery stores, then just roll it out into a 10x15 inch rectangle.
  4. Prep all the ingredients. Cut the bacon, slice the onion, peel and slice the potatoes and grate the cheese. Beat the egg with 1 Tablespoon of water slightly in a small bowl and set it aside.
  5. In a skillet, cook the bacon on medium heat until it's crisp and golden. Scoop out the bacon and place it on a plate lined with a paper towel to soak up all the extra grease.
  6. Meanwhile, drain all the excess bacon grease from the skillet, leaving behind only ½ Tablespoon. Add the onions to the skillet, season them with salt and ground black pepper and cook until tender and slightly golden. Be careful when adding the salt, because the bacon grease will be salty.
  7. Cool the bacon and onions slightly.
  8. Meanwhile, in a large bowl, place the potatoes and season them with ¼ teaspoon of salt and ground black pepper. Add the parsley and chives and mix to combine. As the potatoes are resting while the rest of the ingredients are cooling, the salt will draw out the moisture out of the potatoes. When you will fill the pastry with the potatoes, make sure to leave behind as much of the liquid as possible.
  9. Layer the potatoes on half of the puff pastry, leaving a 1½ inch border. Place the onions on top of the potatoes, followed with the bacon and then the grated cheese.
  10. Brush the edges of the puff pastry with the egg wash. Fold the second half of the puff pastry over the filling ingredients.
  11. Pinch the edges of the pastry sheets together and then use a fork to seal the edges even more. Cut some slits on the top of the pastry. Brush the top of the pastry with the egg wash.
  12. Bake in the preheated oven for 45 minutes, or until golden brown and puffy.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/breakfast/potato-bacon-and-cheese-pastry/