Ingredients with Measurements:
- 1 sheet of puff pastry
- 6 saveloys, sliced
- 6 rashers of bacon, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
c. Add the bacon and saveloys to the skillet and cook until browned.
d. Stir in the tomato paste, thyme, rosemary, paprika, salt, and pepper. Cook for another minute.
e. Roll out the puff pastry and line the pie dish with it.
f. Pour the saveloy and bacon mixture into the pie dish.
g. Brush the edges of the pastry with the egg wash.
h. Cover the pie with another sheet of puff pastry and crimp the edges to seal.
i. Brush the top of the pie with the remaining egg wash.
j. Cut a few slits in the top of the pastry to allow steam to escape.
k. Bake for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
l. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 29g
Carbohydrates: 22g
Protein: 15g
Sodium: 680mg
Substitutions for ingredients:
- Puff pastry can be substituted with shortcrust pastry.
- Saveloys can be substituted with hot dogs or sausages.
- Bacon can be substituted with ham or pancetta.
Variations:
- Add diced potatoes or carrots to the filling for extra texture and flavor.
- Use different herbs and spices to customize the flavor of the filling.
- Add grated cheese on top of the filling before covering with the second sheet of pastry.
Tips and tricks:
- Make sure the filling is completely cooled before adding it to the pastry to prevent the pastry from becoming soggy.
- Use a sharp knife to cut slits in the top of the pastry to prevent it from tearing.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables for a complete meal.
- Cut the pie into individual portions and serve on a platter for a party or gathering.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, on top of the pie before serving.
Pairings:
- Serve the pie with a cold beer or a glass of red wine.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- A side salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette.
Troubleshooting advice:
- If the pastry is browning too quickly, cover the top of the pie with foil to prevent it from burning.
- If the filling is too dry, add a splash of chicken or beef broth to moisten it.
Food safety advice:
- Make sure the saveloys and bacon are cooked through before adding them to the filling.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Saveloy and bacon pie is a traditional British dish that dates back to the 19th century.
Flavor profiles:
- The saveloys and bacon add a smoky, savory flavor to the pie, while the herbs and spices add depth and complexity.
Serving suggestions:
- Serve the pie warm with a dollop of ketchup or mustard on top.
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Region: British