Smoked bacon pie

4 servings

120 minutes

Smoked bacon pie is a refined dish of European cuisine that combines a crispy base with a rich aromatic filling. Its roots can be found in traditional French quiches, where creamy texture and intense flavor play a key role. Smoked bacon adds a special depth of flavor with smoky notes, while melted cheese complements its rich creamy tenderness. The pie is perfect for both cozy family dinners and festive gatherings and can be served hot or cold. The finest shortcrust pastry makes each forkful a delight, and the harmony of spices highlights the natural richness of the filling. This pie pairs wonderfully with a glass of white wine and a fresh salad, adding a touch of gastronomic pleasure to any meal.

Energy value per serving

• Calories: 890.7
• Proteins: 45.6g
• Fats: 58.6g
• Carbohydrates: 44.7g

Ingredients

• Wheat flour: 220 g
• Butter: 125 g
• Chicken egg: 6 pc
• Salt: 0.5 tsp
• Smoked chicken breast: 400 g
• Cheese: 150 g
• Cream: 250 g
• Spices: to taste

Cooking steps

1. Chop the flour and butter until crumbly (or rub together). The result should be a fine, crumbly mixture.

   Required ingredients:

   • Wheat flour: 220 g
   • Butter: 125 g

2. Add salt to one cold egg and lightly beat.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Salt: 0.5 teaspoon

3. Send the crumbs to the bowl, add an egg, and quickly knead the dough.

   Required ingredients:

   • Chicken egg: 6 pieces

4. Dust the work surface and dough lightly with flour and roll out to a thickness of 5-6 mm. Then, using a rolling pin, transfer the dough to the mold and trim off any excess. Place in the refrigerator for 30 minutes.

   Required ingredients:

   • Wheat flour: 220 g

5. Cut the brisket into small cubes and place them in a pan (without oil). Fry for about 5-7 minutes on high heat. Then combine 5 eggs, add salt and spices to taste, mix well, add cream and mix again thoroughly. Once the brisket is browned, remove it to a plate (without fat) and let it cool completely.

   Required ingredients:

   • Smoked chicken breast: 400 g
   • Chicken egg: 6 pieces
   • Salt: 0.5 teaspoon
   • Spices:  to taste
   • Cream: 250 g

6. Return to the dough. Take it out of the fridge and prick it with a fork. Cover the dough with baking paper and place a small weight (like beans) on top. Bake at 180 degrees for 15-18 minutes. Remove the weight; the dough should be slightly dried.

7. Now layer the filling. Conditionally divide the brisket into two parts. Place one part on the dough and spread it out. Next, add half of the cheese, another layer of brisket, and the remaining cheese. Carefully pour the filling on top. The filling should not reach the edge of the dough by about 5 mm. Bake in the oven at 180 degrees for about 35-40 minutes.

   Required ingredients:

   • Smoked chicken breast: 400 g
   • Cheese: 150 g
   • Cream: 250 g