Ingredients with Measurements:
- 1 lb. puff pastry
- 2 large potatoes, peeled and diced
- 6 slices of bacon, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 egg, beaten
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
4. Add the diced potatoes, thyme, salt, and pepper to the skillet. Cook until the potatoes are tender, about 10 minutes.
5. Roll out the puff pastry on a floured surface into a rectangle shape.
6. Spread the potato and bacon mixture on one half of the pastry, leaving a 1-inch border around the edges.
7. Fold the other half of the pastry over the filling and seal the edges by pressing them together with a fork.
8. Brush the beaten egg over the top of the pastry.
9. Place the coulibiac on a baking sheet lined with parchment paper.
10. Bake for 25-30 minutes or until the pastry is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Sweet potato or yam can be substituted for the potato.
- Turkey bacon or vegetarian bacon can be substituted for the bacon.
Variations:
- Add chopped mushrooms to the potato and bacon mixture.
- Use different herbs such as rosemary or sage.
- Add grated cheese to the filling.
Tips and Tricks:
- Make sure the edges of the pastry are sealed well to prevent the filling from leaking out.
- Let the coulibiac cool for a few minutes before slicing to prevent the filling from spilling out.
Storage Instructions:
Store any leftover coulibiac in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the coulibiac in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the coulibiac on a platter with a garnish of fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine such as Chardonnay or Sauvignon Blanc.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting Advice:
- If the pastry is not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the filling is too dry, add a splash of chicken or vegetable broth.
Food Safety Advice:
- Make sure the potatoes are cooked through before adding them to the pastry.
- Store any leftover coulibiac in the refrigerator and consume within 3 days.
Food History:
Coulibiac is a traditional Russian dish that dates back to the 19th century. It is typically made with salmon, rice, and mushrooms, but this recipe puts a twist on the classic by using potatoes and bacon.
Flavor Profiles:
Savory, buttery, and slightly smoky.
Serving Suggestions:
Serve the coulibiac as a main dish for dinner or as a brunch item with a side of fruit salad.
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Region: Russian