Flaky Pastry
- 1 3/4 cups [250 g] flour
- 1 teaspoon [5 g] salt
- 1/2 cup - 1 tablespoon [100 g] butter or margarine
- 1/2 cup [125 mL] water
Filling
- 2 2/3 ounces [75 g] lard
- 8 3/4 ounces [250 g] onions, minced
- 1/4 cup - 2 teaspoons [50 g] butter
- 1/2 cup - 1 tablespoon [61.25 g] flour
- 2 cups [500 mL] milk
- Salt and pepper, to taste
- Nutmeg, to taste
- 2 egg yolks
- 3 1/2 ounces [100 g] lean smoked lard [bacon] slices
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- Mix together flour and salt of flaky pastry.
- Cut in butter or margarine.
- Mix in water, being careful not to overwork dough.
- To prepare filling, brown together minced onions and lard until just golden.
- Into a saucepan, just melt butter [do not color]; mix in flour.
- Pour in milk stirring.
- Season to taste with salt, pepper and nutmeg; mix in egg yolks.
- Mix in golden onion lard mixture; check for seasonings.
- Set aside.
- Preheat oven to 400°F [200°C].
- Cut bacon slices into short strips; blanch bacon strips.
- Roll dough then line a pie plate or individual pie plates with pastry.
- Approximately half fill pie[s] with onion mixture.
- Top onion mixture with bacon pieces.
- Bake into preheated oven, for approximately 20 to 25 minutes.
- Serve immediately, really hot.
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