Potato, Bacon and Cheese Pie

8:48 pm on 21 August 2006

(Serves 6-8)

Ingredients

  • PASTRY:
  • 2 cups flour, sifted
  • 1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • FILLING:
  • 4 large floury potatoes, peeled, chunked, boiled, well drained, coarsely mashed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • sea salt and freshly ground black pepper
  • 1 cup 1cm diced gruyere cheese
  • 1 cup diced rindless bacon
  • 1 ½ cups finely grated parmesan
  • large handful of rocket leaves, wilted in boiling water, squeezed dry, chopped

Method

PASTRY:

Mix flour, salt and oil with enough water until you have a dough that just holds together. Remove to a floured surface and knead until the dough is silky and elastic, about 8 minutes. Rest the dough in an oiled bowl for 2 hours. Roll out to line and top a 30cm diameter pizza pan.

FILLING:

Preheat the oven to 200°C.

Mix the potatoes, oil and garlic, and make an even layer in the lined pizza pan.

Sprinkle the cheeses and bacon evenly over the top.

Put a layer of rocket on top and cover with the pastry top.

Make steamholes in the top pastry.

Brush it with olive oil and sprinkle with sea salt.

Bake 40 minutes or until well cooked, crisp and golden, brushing with olive oil a few times during the cooking time.

Suggested Wines to Go With Today's Recipe

Rose

Gibbston Valley Blanc de Pinot Noir 2005

Amisfield Saignee 2005

Jackson Estate Pinot Noir 2005

Or

Beaujolais

whatever is available

From Nine To Noon

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