If you wish to make one thing completely different for lunch, we recommend this scrumptious rooster and bacon pie! It is a tasty and easy pie to organize! Bon appetit!!!
INGREDIENTS FOR CHICKEN AND BACON PIE
Right here you will discover all of the elements wanted to make this recipe:
- Hen reduce into items – Flaked cooked rooster.
- Olive oil, uncooked bacon reduce into small strips, chopped garlic and chopped onion – For sautéing.
- Nutmeg – For seasoning the rooster.
- Puff pastry – The bottom of the pie.
- Béchamel sauce, cream and egg yolk – For the sauce.
- Cheese – Grated parmesan cheese.
Beneath you’ll discover the right measurement of all elements and the step-by-step information for this recipe.
HOW TO MAKE CHICKEN AND BACON PIE
Step 1: Place the rooster in a saucepan with water seasoned with salt and a small peeled onion. Boil over excessive warmth. When begins boiling, cut back to medium-low warmth and let cook dinner for about 40 minutes. When it is cooked, add the rooster to a plate and let cool. Take away the pores and skin and bones from the rooster and flake with a fork.
Step 2: In a big saucepan, add the chopped onion, chopped garlic, bacon and a drizzle of olive oil. Stir and sauté over low warmth for about 5 minutes. Add the flaked rooster and season with nutmeg and salt if essential. Combine the rooster within the sautéing and cook dinner for 7 to eight minutes.
Step 3: Preheat the oven to 180ºC (350ºF).
Step 4: Mix the cream, béchamel sauce and the egg yolk.
Step 5: Grease a pie pan with butter, line with the puff pastry and prick the underside with a fork. Pour the rooster combination over the puff pastry, drizzle with the béchamel and cream sauce and sprinkle with grated cheese.
Step 6: Bake till golden, about 35 minutes.
Step 7: Flip off the oven and serve.
Hen and bacon pie
If you wish to make one thing completely different for lunch, we recommend this scrumptious rooster and bacon pie! It is a tasty and easy pie to organize! Bon appetit!!!
By Pedro Barbosa
- 800 grams (1 3/4 kilos) rooster reduce into items
- A drizzle of olive oil
- 75 grams (2 2/3 ounces) uncooked bacon reduce into small strips
- 2 cloves of garlic
- 1 medium onion
- 1/2 teaspoon nutmeg
- 1 egg yolk
- 200 ml (1/2 pint (236 ml)) whipping cream
- 200 ml (about 1 cup) béchamel sauce
- 200 grams (7 ounces) puff pastry
- 50 grams (1 3/4 ounces) grated parmesan cheese
- Salt (to style)
- 1 small onion to cook dinner the rooster
- Place the rooster in a saucepan with water seasoned with salt and a small peeled onion. Boil over excessive warmth. When begins boiling, cut back to medium-low warmth and let cook dinner for about 40 minutes. When it is cooked, add the rooster to a plate and let cool. Take away the pores and skin and bones from the rooster and flake with a fork.
- In a big saucepan, add the chopped onion, chopped garlic, bacon and a drizzle of olive oil. Stir and sauté over low warmth for about 5 minutes, stirring sometimes. Add the flaked rooster and season with nutmeg and salt if essential. Combine the rooster within the sautéing and cook dinner for 7 to eight minutes, stirring sometimes.
- Preheat the oven to 180ºC (350ºF).
- Mix the cream, béchamel sauce and the egg yolk.
- Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the puff pastry and prick the underside with a fork. Pour the rooster combination over the puff pastry, drizzle with the béchamel and cream sauce and sprinkle with grated cheese.
- Bake till golden, about 35 minutes.
- Flip off the oven and serve.
Servings:: 4
Prep Time:
15 m
Cook dinner Time:
1:25 h
Whole Time:
1:40 h
Elements
Béchamel sauce recipe:
Instructions
% DAILY VALUE
Energy 1014
Whole Fats 63 g(81%)
Saturated Fats 23.5 g(117%)
Ldl cholesterol 296 mg(99%)
Sodium 1046 mg(45%)
Whole Carbohydrate 33 g(12%)
Protein 77 g
