Rudarska Greblica - Croatian Miners' Pie

Ingredients

• For the crust: For the crust:
• 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
• For the filling: For the filling:
• 4 medium potatoes, peeled and thinly sliced 4 medium potatoes, peeled and thinly sliced
• 6 slices bacon, cooked and crumbled 6 slices bacon, cooked and crumbled
• 1 onion, finely chopped 1 onion, finely chopped
• 1 cup (100g) grated cheese (such as Gouda or Cheddar) 1 cup (100g) grated cheese (such as Gouda or Cheddar)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In the meantime, prepare the filling. In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and crumble it into small pieces.
5. 5.
   In the same skillet, sauté the chopped onion until translucent. Remove from heat and set aside.
6. 6.
   Roll out the chilled dough 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.
   Layer half of the sliced potatoes on the bottom of the pie crust. Sprinkle half of the crumbled bacon and sautéed onions over the potatoes. Season with salt and pepper. Repeat the layers with the remaining potatoes, bacon, onions, and seasoning.
8. 8.
   Sprinkle the grated cheese evenly over the top layer of the filling.
9. 9.
   Fold the excess dough over the edges of the pie, or create a lattice pattern if desired.
10. 10.
    Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the potatoes are tender.
11. 11.
    Allow the pie to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are thinly sliced to ensure even cooking throughout the pie.
• Bacon — Crisp the bacon before adding it to the filling to enhance its flavor and texture.
• Cheese — Opt for a cheese that melts well, such as Gouda or Cheddar, to achieve a creamy and gooey texture in the filling.

Tips & Tricks

• For a vegetarian version, substitute the bacon with smoked tofu or tempeh for a smoky flavor.
• Add a pinch of paprika or dried herbs to the filling for an extra layer of flavor.
• Serve the pie warm with a dollop of sour cream or Greek yogurt for a creamy contrast.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different cheese varieties to customize the flavor profile of the pie.

Serving advice

Rudarska Greblica is best served warm, allowing the flavors to meld together. Cut the pie into generous slices and serve it as a main course accompanied by a fresh green salad or pickled vegetables.

Presentation advice

Present the Rudarska Greblica on a rustic wooden platter to highlight its traditional and homely appeal. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color.