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Apr 18, 2021
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How to bake bacon pie

How to bake bacon pie

“When will you be satisfied?” Whether out loud or to ourselves, but with 200% confidence, we can assert that more than once this question was asked by every hostess who watches with loving eyes how her husband with appetite swallows, without chewing, the eighth cutlet, while refueling himself with handfuls of pasta, slices of bread and half a liter of any liquid. He’s also dissatisfied, saying that it is you, wife, who put the same things on the table every day? Give me variety!

We are right there, like a gin from a bottle, we will fulfill any desire. Diversity? Will be! No need to google anything, here it is, a real bomb – a pie with fat! We still cannot calm down with delight. The only inconvenience: you will have to go on an exciting cooking adventure on your own, from us the recipe: yeast dough pie step by step. Get started!

Let’s digress for the fillings for a second. Indeed, if the most common bacon is suitable, then what prevents you from filling the pie with, say, quails and oysters? There are no barriers, the taste can turn out to be more than spicy, but we have another task: to fill the bottomless stomach of a hungry man with high quality. In this case, lard will act as the most powerful argument. Actually, about the argument: any lard that is in the house will do.

It may not be worth using too old, because the characteristic flavor will be present, but if this is not a problem, then God himself commanded. You should not be afraid of this atypical recipe, everything will be in its best form, as, for example, in the case of this cake made from yesterday’s puree. By the way, if you have ever cooked something like that before, be sure to write about it in the comments, and we, in turn, will definitely study the issue. So!

Ingredients for the dough:

  • 50 g yeast
  • 1.25 cups milk
  • 125 g butter
  • 2 tablespoons of sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 tsp ground red pepper
  • flour – how much dough will take
  • 2-3 st. l. caraway

Ingredients for pouring:

  • 500 g sour cream
  • 3 eggs
  • 2 tbsp. l. starch
  • salt to taste

Preparation:

Dilute the yeast with warm water, pour it into slightly warmed milk, add sugar, salt and gradually add flour: the consistency should have the thickness of liquid sour cream. Put it in a warm place, let it rise. Now add flour again to make the dough look like thick sour cream.

Melt the butter and add to the dough, put a teaspoon of red pepper in the same place. Don’t worry, there is no mistake. If in doubt, trust your intuition and do as your heart tells you to. Let the dough rise again, then knead until it stops sticking to your hands. Cover with a towel and put back in a warm place.

So the turn of the bacon has come. We did not specify the exact amount because we used different pieces that were found in the freezer. Among them were simple lard, salted lard and a small piece of brisket. Cut your pieces into cubes a little less than a centimeter and fry in a frying pan in margarine. Pay attention, the lard needs to be fried, and not melted to the cracklings: the pieces should become transparent.

The dough has come, it’s time to cook it for baking. Roll out a base 2-3 centimeters thick from the dough, place it on a baking sheet with sides, sprinkle everything with caraway seeds generously, then spread the finished bacon along with margarine and melted fat on top, distribute it evenly over the entire surface. As you can imagine, the amount of filling depends on you; how much lard you take, so much will be.

Beat the filling well. Pour the resulting mass on top of the bacon and put the pie in the oven. The baking temperature is within 200 degrees, the duration is 30-40 minutes, but be careful not to burn! If the flight went well, and we are sure that this is exactly the case, take a test and wait for your husband: the trap for his heart is ready. You can eat a piece of bacon so as not to get bored. And do not believe in the myths about its harmfulness!

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