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Bacon Pie by chef Nuno Ferraz

@GHP

Since this year, it will not be possible to celebrate Easter with a family gathering around a table at our restaurant, we bring you one of our chef’s recipes so you may try it at home – bacon pie!

Ingredients

Filling

  • 400 gr fat bacon
  • 100 gr pitted olives
  • 10 ml olive oil

Dough

  • 1kg all-purpose flour
  • 250ml milk
  • 250ml tepid water
  • 25gr baker’s yeast
  • 5gr table salt
  • 1gr black pepper
  •  2 eggs
  • 20ml olive oil
  • 5gr rosemary leaves

Instructions

  • In a large bowl, mix flour, milk, eggs, olive oil, pepper, salt and chopped rosemary. Dissolve the yeast in tepid water and join to the bowl;
  • Knead until the dough starts to detach itself from the bottom of the bowl. Make a ball with the dough, cover it and let rise for 30 minutes;
  • Transfer dough to a floured surface and roll out the dough into 3 rectangles 1 cm thick;
  • Add to the first rectangle, the bacon sliced very thin and the chopped olives. Sprinkle with olive oil. Cover with another rectangle of dough and repeat the process on top of the new layer;
  • Cover with the last rectangle of dough and pinch the edges until their all closed;
  • Brush with egg yolk and let it rest for 10 minutes;
  • Bake in preheated oven at 200º, for 15 minutes;
  • Enjoy while it’s still warm!

Happy Easter!

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