Cheese, Onion & Bacon Pies

Submitted by bluemoon downunder

"Onion/garlic lovers' heaven! A fabulous appetiser or a tasty dish, to serve for a light lunch or dinner, with simple salad greens. This recipe is typical of pre-1950s English-style Australian cuisine; I found in a 2002 'Australian Table' magazine, and have since modified. If you don't need 8 pies immediately, freeze some for a quick meal at a later date. And if you want your pies to be vegetarian, omit the bacon."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 8 pies
• Serves: 8

ingredients

• 1 tablespoon extra virgin olive oil
• 3 large onions, thinly sliced or 4 medium onions, finely sliced
• 4 garlic cloves, chopped
• 150 g sliced bacon (I use middle rashers and remove rinds and all fat)
• 2 sheets puff pastry, each cut into 4 squares
• 150 g cheese, something well-flavoured such as cheddar or 150 g gruyere, cut into cubes, plus
• 50 g cheese, grated for sprinkling over the pies
• 1 cup sour cream
• 1 teaspoon dried sage
• 1 beaten eggs or 1 milk, for glazing

directions

1. Preheat the oven to 200ºC.
2. Sauté the onions and garlic in oil in a non-stick pan over a low-medium heat, stirring frequently, until onions and garlic are softened, about 25-30 minutes. Remove the onions and garlic from the heat and season to taste.
3. Meanwhile, grill the bacon until it is crisp, drain it on paper towels, allow it to cool and then break it into small pieces.
4. In a mixing bowl, combine the onion-garlic mixture with the sage and sour cream until it is well-combined.
5. Lay the 8 pastry squares on a flat surface; divide the onion-garlic mixture among the top half of each square, reserving a little of the onion; top with cheese and bacon pieces.
6. Brush the edges of the pastry with water; then fold the bottom half of each pastry square over the top half and close the edges securely with a fork.
7. With a sharp knife, make a small slit in the top of each pie.
8. Place the pies on a baking tray and brush with beaten egg or milk; sprinkle with the extra grated cheese and the reserved onion.
9. Bake the pies for 20-25 minutes or until the pastry is puffed and golden.
10. Cool for 5 minutes, then serve with salad greens.

Reviews

[Chef Patience]

I liked this. Picky DH was, how to put it, picky.