Mmm bacon! Sweet delicious tasty meat. We all no, there is no love lost between the bacon and I – because it’s all been found!
Thi
s week’s recipe is brought to you by the following confluence of events: Trader Joe’s – my favorite budget friendly gourmet grocery store; lack of sleep – inspiring me to find something quick to eat; leftover wine – which went perfectly with this creation.
First, I should tell you, that I had the following in my freezer:
- Frozen Puff Pastry dough
- caramelized onions
- cheese of various natures
- B – A – C – O – N
To begin, thaw the puff pastry according to the directions on the box. Preheat the oven to 400 degrees, or whatever the box says.
While the pastry is thawing, cook 3-4 slices of bacon until crispy. Drain and set aside.
When the pastry is pliable, cut 4 – 3 inch square pieces out of it.
In the first square, place 2-3 Tablespoons of caramelized onion, making sure it is in the center of the square. Add some sharp cheddar cheese. I find a thick slick about the same shape as the pastry works best. Using a bit of water around the edge of the square, glue down the 2nd pastry square and set this baby aside.
For the 2nd one, place a slice of Comte or Gruyere, a bit of cheddar, and whatever else you have laying about in the center of the square. Crumble the bacon on top and glue the last pastry square on top.
Bake until puffy and golden brown, about 7 minutes.
I served these with the Cameron Hughes Lot 49 Prioriat D.O.Q., which is a smokey deep blue Spanish blend of 48% Grenache, 15% Cabernet Sauvignon, 15% Merlot, 12% Syrah, 10% Carignane.
The match of this wine with the classically English Cheese & Onion Pastie (albeit in puff pastry this time) was delicious. The pairing didn’t work quite as well with the bacon version, but that’s ok. Because I had bacon!
Next week, MacDaddy & Cheese with Zin! Comfort food at it’s best.
Love it, Thea! Have not had bacon like this before. Nice work, chica!
Mmmm. Tasty. Now I am hungry.
Needs more bacon!
