Puff pastry is something that usually everybody likes (even kids), and honestly, the one you find at the store is absolutely tasty and so easy to use that it isn’t even worth considering making it from scratch.

In my opinion, using puff pastry could be a good way to approach “cooking” even for those who think they are disaster in the kitchen! It’s the perfect ingredient to use to get beautiful and savory dishes, with a very minimal amount of talent and arduousness.

I use puff pastry relatively often, like to make tasty appetizers (puff pastry and bacon hearts) or to make salted pies.

Salted pies, in fact, are usually fast, delicious, and addictive appetizers/entrees. They are crunchy outside, tender inside, and the one I’m describing here is just a cheesy heaven with a delicate bacon aftertaste.

So get ready by simply taking out of your freezer a puff pastry sheet, mix together any kind of cheese that will otherwise soon be going bad in your refrigerator (don’t forget some ricotta cheese to make the mix less heavy), stuff the pastry with the cheese mix, lay some bacon slices on the top, bake and … VOILA’!

INGREDIENTS for 4-5 serving

1 thawed puff pastry sheet

1 lb. ricotta cheese

a handful (or more) of asiago cheese cut in small cubes

a handful of shredded parmesan cheese

a handful of blue cheese (or better, real “Gorgonzola“)

5-8 slices provolone cheese

1 beaten egg

5-8 slices bacon

(Truth be told, you can use any kind of cheese you like, as long as it melts easily, and the result will not change… BUT mozzarella cheese will ruin your pie by making it watery!)

DIRECTIONS:

Preheat the oven to 420 degrees F.  Then take out of the freezer the puff pastry sheet and let it thaw until it is easy to roll out, and lay it on a baking sheet lined with parchment paper.

In a bowl, mix all the cheeses together evenly.

Spread the cheese mix on the puff pastry sheet, being careful to leave the sides free.

Arrange the bacon slices on the top of the cheese as evenly as you can.

Close inward the sides of the pastry so the cheese doesn’t run out while baking. Then brush the pastry with the beaten egg.

Bake for about 20-30 minutes or until the pie rises and becomes golden.

Enjoy it still warm!

LEARNT IT, MADE IT, LOVED IT!

Tip: – If you have guests and decide to make this pie, consider that it needs to be served warm, and would not be an easy “finger food”, so be ready with some plates and silverware.

– This pie is really, really rich in flavor and calories, so opt for a light side dish when you serve it!

I really hope you like this recipe, and please, if you do,

share it, like it, leave a comment, subscribe, and help support my blog!

Much thanks,

Silvia