Hi everyone! Ready for Thanksgiving? You probably all are and I apologize if I am so late in posting something BUT.. if you are still hoping in a last minute idea for a fabulous (but easy) appetizer  to keep the stomachs quiet in the waiting of the craved Turkey, you are reading the perfect post! You probably remember that I like using puff pastry very much (especially for appetizer), because it is so versatile and it is very easy to use… do you remember my savory cheese and bacon pie? This new recipe with puff pastry will for sure not leave you disappointed! This savory pie is as simple as it is, but has a flavor so special that everyone (even who doesn’t like blue cheese) will love it! I’ve made it twice since I found the recipe on Pinterest few weeks ago and I couldn’t manage to get a picture of the pie once cut, because it just disappeared from the table in few minutes! It is so delicious! I have to tell you that I was skeptic about using the balsamic vinegar and all that onion, but at the end, those two ingredients are just the perfect touch to this super tasty appetizer which is a cheesy heaven with a delicate vinegar and onion aftertaste. Although it is not a finger food, this pie it’s an appetizer I would absolutely suggest you to try  because it is so delicious, scenic and appealing that your guests will be amazed!

INGREDIENTS for 1 puff pastry sheet

1 frozen puff pastry sheet

3 regular sized white onions peeled and finely cut

7 oz. blue cheese (200 gr. formaggio verde) cut in small cubes

3.5 oz little stripes of bacon (100 gr.)

2 tbs. balsamic vinegar

2 eggs

olive oil

1 handful grated parmesan cheese

few tbs. crumbled bread

sea salt to taste

1 egg yolk to brush the pastry

DIRECTION A few hour before arranging the pie, take out of the freezer the puff pastry sheet and let it thaw in the refrigerator until it is easy to roll out. For the filling: pan fry (or saute’) the onions and bacon in a large pan with some olive oil for about 10-15 minutes stirring every now and then to avoid burning. Once cooked, adjust with sea salt and add the balsamic vinegar. Let cool off. In a separate bowl  combine the cheese,  eggs and parmesan and mix very well. Add to the mix the cooled onion and bacon. Preheat the oven at 420 F. In a clean surface, roll out the pastry, giving it a round or rectangular shape, according to the shape of your baking dish. Lay the pastry on a baking sheet lined with parchment paper, fill the pastry with the mix evenly, and sprinkle with bread crumbs. Be careful to close inward the sides of the pastry so the filling doesn’t run out while baking.  Brush the edges of the pastry with some beaten egg yolk. (as you can see I’ve tried both options using the regular rectangular puff pastry sheet and both time it turned out great!). Bake at 420 F for about 20 minutes or until the pie rises and starts getting colored. Serve still warm… it is sooooooo scrumptious!

LEARNT IT, MADE IT, LOVED IT!

TIPS: – the Blue cheese I buy comes in packs of 150 gr. so I add to the filling 50 gr. of brie cheese and the result was wonderful; – I’ve tried to add stripes of salami together with the bacon, and again, the result was absolutely amazing. – Considering the two previous facts, I would definitely consider this recipe as a way to use up a few ingredients that sometimes are in our refrigerator for days and usually ends up going bad (I am talking of small pieces of cheese or few slices of bacon…).

It would really make me feel proud knowing you intend to try this savory pie as one of your Thanksgiving appetizers, but even if you’ll not, or if you decide to try it on a different day it doesn’t matter! What matters it that you’ll like it! And if you do, please 

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Much thanks,

Silvia

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