Faroese-style Bacon Pie

Ingredients

In the original Romanian dish, "Mere cu șuncă," apples are used as a key ingredient. However, in this Faroese adaptation, we replace the apples with onions to align with the flavor profiles of Faroese cuisine. Additionally, we incorporate traditional Faroese herbs to enhance the savory taste of the pie. We alse have the original recipe for Mere cu șuncă, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 8 ounces (225g) bacon, diced 8 ounces (225g) bacon, diced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
5. 5.
   In the same skillet, add the sliced onions and cook until they become translucent and slightly caramelized.
6. 6.
   Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
7. 7.
   Spread the cooked onions evenly over the dough, followed by the crispy bacon. Sprinkle the chopped thyme and rosemary over the filling. Season with salt and pepper to taste.
8. 8.
   Fold the edges of the dough over the filling, creating a rustic crust.
9. 9.
   Brush the beaten egg over the crust for a golden finish.
10. 10.
    Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
11. 11.
    Allow the pie to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Bacon — Choose a high-quality bacon with a good balance of fat and meat for the best flavor and texture.
• Fresh herbs — If fresh thyme and rosemary are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a smokier flavor, use smoked bacon.
• Serve the Faroese-style Bacon Pie warm or at room temperature for the best taste.
• Pair the pie with a dollop of sour cream or a side of pickled vegetables for a traditional Faroese touch.
• Experiment with different herbs and spices to customize the flavor profile of the pie.
• Leftover pie can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Faroese-style Bacon Pie as a main course accompanied by a fresh green salad or as a delightful appetizer for gatherings and parties.

Presentation advice

Present the Faroese-style Bacon Pie on a rustic wooden platter, allowing the golden-brown crust to shine. Garnish with a sprig of fresh thyme or rosemary for an elegant touch.