Potato Onion Bacon Slab Pie Food

POTATO-ONION-BACON SLAB PIE

Steps:

• Heat oven to 375°F. Line 15x10-inch pan with cooking parchment paper. In medium saucepan, place potatoes and enough water to cover. Heat to boiling. Boil uncovered 5 to 8 minutes or just until tender; drain well.
• Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 6 to 8 minutes, stirring frequently, until crisp. Drain on paper towels. Reserve 1 to 2 tablespoons drippings in skillet. Add sweet onions; cook over medium heat about 8 minutes, stirring occasionally, until tender and lightly browned.
• Remove dough sheet from can; unroll in pan. Gently stretch or roll dough to 14x8-inch rectangle. Leaving 2-inch border around edges, layer potatoes, sweet onions, bacon, 1/2 cup of the cheese and the green onions on dough. Fold up sides of dough to partially enclose filling, pleating as necessary and pressing to seal.
• In small bowl, beat egg, whipping cream and pepper with whisk until blended. Slowly pour over filling. Sprinkle with remaining 1/2 cup cheese.
• Bake 20 to 25 minutes or until crust is golden brown.

BACON AND ONION ROASTED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220ºC).
• Cook bacon in a cast iron skillet until crisp.
• Remove any excess grease, if preferred.
• Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
• Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
• Enjoy!

LOADED BAKED POTATO SLAB PIE

Steps:

• For the crust: Pulse the flour, sugar and salt in a food processor to combine. Add 1/3 of the cubed butter, and pulse until combined. Add the remaining butter, and pulse until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/4 cup ice water, pulsing until evenly combined. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 to 2 tablespoons more water. Turn the dough out onto a flour-dusted surface, and press into a ball. Break off 1/3 of the dough and form into a ball; form the remaining piece into a second ball. Wrap both in plastic and flatten into 1-inch-thick squares. Refrigerate at least 1 hour.
• For the filling: Meanwhile, peel the potatoes, and slice 1/4 inch thick on a mandoline or with a sharp knife. Cook the bacon in a medium pot over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon, and let drain on a paper towel. Discard all but 2 tablespoons of the bacon fat. Cook the onions in the pot, scraping up any brown bits from the bottom, until softened and translucent, 3 to 4 minutes. Stir in the flour; when it coats the onions, gradually whisk in the half-and-half. Add the potatoes and salt, and bring to a boil. Lower the heat to medium-high, and cook, stirring, until the mixture has thickened and the potatoes are softened just enough to pierce with a fork but offer some resistance, about 10 minutes. (They will continue to cook in the oven.) Remove the pot from the heat, and stir in the sour cream. Season with 1 teaspoon more salt and several grinds of pepper. Set aside to cool while you prepare the crust.
• Position an oven rack in the center of the oven, and preheat to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
• To assemble: Lightly dust a work surface with flour. Roll the larger piece of dough into a 12-inch square about 1/8 inch thick. Transfer the dough to the prepared baking dish, pressing it into the corners as necessary. (Leave any overhang for pressing together with the top crust later.) Sprinkle the breadcrumbs over the dough. Top with the potato mixture, and shake the pan to distribute evenly. Sprinkle the crispy bacon on top.
• Roll the remaining dough to 1/8 inch thick, and place it on top of the pie. Press it together with the overhanging bottom crust with your fingers to seal the edges, and trim to 1 inch around the dish. Roll the dough under, and press it into the top of the dish; crimp the edges with your fingers, or press with a fork. Cut slits into the top of the dough to allow steam to escape.
• Bake the pie on a rimmed baking sheet on the center rack for 30 minutes, then rotate the pie to allow even browning. Continue to bake until the dough is nicely browned, especially on the bottom and sides, and the potatoes are tender when pierced with a knife, 30 to 40 minutes more. Let cool for 25 minutes before cutting.

CHEESE-POTATO SLAB PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
• Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
• Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.
• Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
• Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.

POTATO-BACON TORTE

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

BACON AND POTATO PIE

Steps:

• In a large frypan, cook bacon and onion together until bacon is crisp and onion is clear.
• Transfer mixture to a papertowel lined plate using a slotted spoon.
• Mix together eggs, potatoes, cheese, salt, and pepper.
• Add in well-drained bacon mixture; mix well.
• Pour into a greased 13x9 inch baking dish.
• Bake at 350 degrees for 45 minutes or until the center of the pie is set.
• Cut into squares and serve warm.

DEEP-DISH CHEESE, ONION & POTATO PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
• Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
• Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

BACON AND POTATO PIE

Steps:

• Trim bacon, chop finely.
• Peel potatoes and grate. Peel and chop onion finely, and mix all together.
• Add flour.
• Beat eggs and season, add milk.
• Blend with bacon mixture. Melt dripping in shallow pan.
• Pour mixture in .
• Bake at 400 F for 3/4 hour.
• When cooked cut into squares and serve. Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.