Welsh Chipple and Bacon Pie
Dive into the comforting charm of Welsh Chipple and Bacon Pie, a hearty and flavorful dish that captures the essence of traditional Welsh cuisine. Encased in a buttery shortcrust pastry, this savory pie layers tender potato slices with crispy bacon, sautéed onions, and a rich thyme-infused gravy. With every bite, you'll enjoy the satisfying combination of creamy potatoes and smoky bacon wrapped in golden, flaky perfection. Perfect for cozy family dinners or a rustic centerpiece at your next gathering, this pie is as easy to prepare as it is delicious. Pair it with a side of vibrant peas or a crisp green salad to complete the meal. Keywords: Welsh Chipple and Bacon Pie, traditional Welsh recipe, savory pie recipe, bacon potato pie, hearty comfort food, easy dinner idea.
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Recipe Information
Ingredients
- 500 grams Shortcrust pastry
- 400 grams Potatoes
- 150 grams Bacon, diced
- 1 medium Onion, finely chopped
- 30 grams Unsalted butter
- 20 grams All-purpose flour
- 250 milliliters Chicken stock
- 1 teaspoon Dried thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Peel and thinly slice the potatoes into rounds about 2-3mm thick and set aside in a bowl of cold water to prevent browning.
In a frying pan, melt the butter over medium heat. Add the diced bacon and onion, cooking until the bacon is crispy and the onions are translucent (about 5-7 minutes). Set aside.
Sprinkle the flour over the bacon and onion mixture, stirring well to coat. Gradually pour in the chicken stock while stirring continuously to create a smooth gravy. Add the dried thyme, salt, and pepper. Cook for an additional 2-3 minutes until slightly thickened. Remove from heat.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
On a lightly floured surface, roll out two-thirds of the shortcrust pastry to line a 9-inch pie dish, leaving some overhang.
Layer half of the sliced potatoes at the bottom of the pastry-lined dish. Spoon half of the bacon and gravy mixture over the potatoes. Repeat with the remaining potatoes and bacon mixture, ensuring everything is evenly distributed.
Roll out the remaining pastry to create a lid for the pie. Place it over the filling and crimp the edges to seal. Trim any excess pastry.
Cut a few small slits in the center of the pastry lid to allow steam to escape.
Brush the beaten egg over the pastry top for a golden finish.
Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.
Allow the pie to rest for 5-10 minutes before serving. Enjoy your Welsh Chipple and Bacon Pie with a side of peas or a crisp green salad!
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
