Irish Potato and Bacon Pie
As part of the 2023 rugby Six Nations, we decided to cook a pie for each one of the nations. This was our pie for Ireland. When we think of Ireland there is a single ingredient that stands out, and that is the humble potato.The idea of this pie is to layer potato with bacon and onions, then add the thick double cream. It's a bit like a potato dauphinoise, without the garlic, in a pastry casing. What's not to like.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Line your pie tin with your puff pastry. Pop it back in the fridge.
- Set up your Egg for a direct cook at 200°C with just the stainless grid.
- In a pan or skillet, melt the butter and fry the bacon pieces until they start to crisp up.
- Add the onions to the pan and cook for 2-3 minutes to soften the onions.
- Now add the potato slices and stir through the bacon, onion and more importantly, the bacon fat. You're aiming to coat each slice.
- Season the potato mix with black pepper and salt. Don't under season it but do bear in mind, some bacon is quite salty.
- Take your pie tin from the fridge and start to layer the potato mix into it. You need to fill the pie.
- Change your Egg to an indirect setup with the ConvEGGtor, stainless grid and baking stone. Leave the temp to recover to 200°C and heat the baking stone through.
- After 15 minutes, you can add the double cream to your pie and you can egg wash the edges of the pie.
- Place the pie onto the baking stone.
- Cook it for about 1 hour.
- Your pie is done when you can easily push a knife or a thermapen through the potato.
- Allow the pie to cool a little before sprinkling with finely chopped green spring onion tops.
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