Bacon, peas and mushroom pie
I love the versatility of pie crust or in this case, puff pastry which really does help me when I'm looking for a quick meal.
This is just a "throw whatever you have into a crust and bake until golden" kinda recipe and that's the beauty of it, because you can add whatever you have on hand, you can use up leftover chicken, or roast and those veggies you have in the fridge that need to be cooked up before they go bad.
I've been making these kinds of pies for many many years and this is just one of the variations. Enjoy :)
Bacon, Peas and Mushroom Pie
1 sheet of puff pastry, room temperature
half a pound of bacon, cut into 1 inch cubes
1 medium onion, thinly sliced
1 small can of mushrooms
3/4 cup fresh cream
1/4 cup milk
1 tbsp olive oil
1 tbsp butter
salt and pepper to taste
Place puff pastry into pie dish and press firmly against bottom and sides. If you need to, you can use the excess dough from one area to cover the other. Just make sure you press firmly to seal together.
In a skillet, add the olive oil and the butter, add the bacon and onions and cook over medium heat for about 10 minutes or until onions are translucent and bacon is starting to crisp up. Add the peas and mushrooms and stir well, cook for a further 5 minutes for the flavors to combine.
In a medium bowl, beat the eggs, milk and cream together, stir in the bacon mixture and season with salt and pepper.
Pour into the prepared pie crust and pop into a 375 F oven for about 30 minutes or until dough is nice and golden brown and cooked through. If you wish, you can insert a toothpick near the center, if it comes out clean then it's ready.
You want a nice brown crust and top on the pie. Remove from oven and let sit for about 5 minutes before slicing and serving :)