Rustic Bacon, Herb & Vegetable Pie

Introduction

You’ll love how this savory pie brings together smoky bacon and fresh herbs with a creamy, vegetable-packed filling. It’s encased in a rustic, flaky puff pastry crust that’s both impressive and surprisingly simple to make. This dish is perfect for a comforting family dinner or a centerpiece at a casual gathering.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 6

Ingredients

• 1 ¼ cup all-purpose flour
• ¼ tsp pepper
• ½ tsp salt
• ⅓ cup extra virgin olive oil
• 3 tbsp Almond Breeze (unsweetened)
• 2 tbsp extra virgin olive oil
• 3 cloves garlic (minced)
• 1 sweet onion (chopped)
• 1 carrot (peeled and chopped)
• 1 cup white mushrooms (quartered)
• 4 strips bacon (chopped)
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 1 tbsp all-purpose flour
• 1 ¼ cup Almond Breeze (unsweetened)
• 1 to 3 tsp cornstarch (to thicken sauce)
• ½ package frozen puff pastry (thawed)
• 1 large egg (beaten)
• salt and pepper (to taste)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, combine the 1 ¼ cup all-purpose flour, ¼ tsp pepper, and ½ tsp salt. Make a well in the center and pour in the ⅓ cup extra virgin olive oil and 3 tbsp Almond Breeze. Stir with a fork until a shaggy dough forms. Press the dough into the bottom and slightly up the sides of a 9-inch pie dish. Set aside.
3. Heat the 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes. Remove bacon with a slotted spoon, leaving the drippings in the pan.
4. Add the chopped sweet onion, carrot, and mushrooms to the skillet. Cook for 5-7 minutes, until vegetables have softened. Add the minced garlic, thyme, and rosemary, cooking for 1 more minute until fragrant.
5. Sprinkle the 1 tbsp all-purpose flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
6. Slowly pour in the 1 ¼ cup Almond Breeze while stirring constantly. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes. If a thicker sauce is desired, mix 1 tsp of the cornstarch with 1 tbsp cold water to create a slurry and stir it into the filling, adding more as needed.
7. Stir the cooked bacon back into the vegetable mixture. Season generously with salt and pepper to taste. Remove from heat.
8. Roll out the thawed puff pastry on a lightly floured surface until it is large enough to cover your pie dish.
9. Pour the warm filling into the prepared crust. Carefully drape the puff pastry over the top. Trim any excess and crimp the edges to seal with the bottom crust. Cut a few small slits in the top to allow steam to escape.
10. Brush the pastry evenly with the beaten egg.
11. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
12. Let the pie cool for 10 minutes before slicing and serving.

Variations

1. Individual Pies: Divide the dough and filling among 6 small ramekins, topping each with a circle of puff pastry for personal pot pies.
2. Herb Swaps: Use fresh sage or oregano in place of rosemary and thyme for a different flavor profile.
3. Cheesy Top: Before adding the pastry lid, sprinkle a handful of grated parmesan cheese over the filling for a savory, cheesy layer.
4. Galette Style: Skip the pie dish and shape the bottom dough into a large round on a baking sheet. Pile the filling in the center, fold the edges of the dough over, and top with the puff pastry circle for a free-form, rustic look.

Tips for Success

• Ensure your puff pastry is fully thawed but still cold for the easiest handling and best flakiness.
• Don’t skip brushing the pastry with egg wash—it’s essential for achieving that beautiful golden-brown color.
• Let the filling cool slightly before adding it to the crust to prevent the bottom dough from becoming soggy.
• For a crisp bottom crust, you can pre-bake it for 8-10 minutes before adding the filling, though this is optional.

Storage & Reheating

Store any leftover pie, covered, in the refrigerator for up to 3 days. To reheat, place individual slices on a baking sheet in a 350°F (175°C) oven for 10-15 minutes until warmed through and the pastry is crisp again. Avoid microwaving, as it will make the pastry soggy.

FAQ

Can I make this pie ahead of time?

Yes, you can assemble the pie completely, cover it tightly, and refrigerate it for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the fridge.

Can I use dairy milk instead of Almond Breeze?

While the ingredients are exact, you can substitute with an equal amount of whole milk or another unsweetened plant-based milk in a pinch. The Almond Breeze provides a light, nutty flavor.

My sauce isn’t thickening. What should I do?

Create a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water. Stir it into the simmering filling and let it cook for another minute. Repeat with another teaspoon of cornstarch if needed.

What can I use if I don’t have a pie dish?

A 9-inch round cake pan or a cast-iron skillet works perfectly as an alternative.

Can I freeze this pie?

Yes, you can freeze the baked and cooled pie whole or in slices. Wrap it tightly in plastic wrap and foil. Reheat from frozen in a 350°F oven, covered, until heated through.

Do I need to cook the bacon separately?

Yes, cooking the bacon first renders its fat, which you then use to cook the vegetables, adding incredible flavor to the entire dish.