Puff Pastry BACON Pies W/Peas and Potato
Published December 2019, Updated February 2025
These puff pastry bacon pies are filled with creamy buttered potatoes, peas and yes, bacon! Talk about a match made in heaven! They serve perfectly as a snack, mini pie appetizers or sides and they make a great bite with a large salad!
Easy to make, convenient when serving guests because they can also be made smaller and served as a finger food, made slightly bigger or made into one large pan or pot pie.
You can also add so many other ingredients if you want and the the egg wash makes these pies an even more beautiful golden crisp color.
Ingredients
- Puff Pastry: Any puff pastry.
- Bacon Chopped bacon is more convenient otherwise if you already have shoulder bacon, simply chop into cubes. You can this while it’s frozen, it cuts better than when fresh.
- Peas: Frozen work best and have a much better nutrient value than fresh which loses most of it immediately after picking.
- Potatoes Use any potatoes, you’re going to boil and bake them inside the pastry anyway.
A simple roll of puff pastry that you can find at most stores and they are very reasonably priced. You can also make your own pastry if you like but this is just quicker and they taste as wonderful! Besides, it’s the holidays and with such a fast track on baked goodies, you need all the free time you can make up.
What You Need From The Kitchen To Make This Recipe
- Roasting pan or sheet pan to bake the pies
- Parchment paper for easier clean
- Pastry brush
- Rolling pin
- Small sharp kitchen knife or pastry cutter
Take the pastry out the freezer the night before and then leave it on the kitchen counter top to reach room temperature before using it. Meanwhile you can start on the quick prep. The preparation for this recipe is so easy.
Why You Should Make These Puff Pastry Bacon Pies
If you need any reason whatsoever to make these besides the delicous cruncy texture of the pastry and the savory mouthwatering filling, here you go!
- Easy to make!
- Great appetizer idea or as a filling snack – love using these as an appetizer, no cutlery necessary!
- Convenient with store-bought pastry
- The edges go golden brown in the oven so they look more appetizing
- The taste delicious!
- Easy to refrigerate in an airtight container for 3-4 days. Freezes up to 4 months and to reheat simply pop into the microwave till heated through.
Filling Options
There are many options when it comes to making these pies. What’s you favorite pie to buy in the store? That’s a place to start here’s more filling options:
- Chicken is about the most popular filling and you can go with rotisserie or home-made.
- Meaty fillings from sausage, chorizo, minced beef and any other meat fillings tender pulled lamb,
- Cooked curries, stews and stir-fry.
Vegetarian Options For These Pies
You can add chickpeas, kale and other veggies for a vegetarian or vegan option. Omit the cream or dairy for dairy free and use coconut cream if you want to.
To Serve As A Dessert
For a dessert option, you would thaw the puff pastry, cut out your shapes and bake them before adding fresh berries and cream. To use stoned fruit, pit the fruit and cook it just a little to soften it before baking.
Looking For More Recipes?
Be sure to follow on Instagram, Pinterest, and Facebook for more flavor-packed meals!
More Delicious Easy Pastry Recipes
- Strawberry Coulis Tartlets
- Homemade Quiche
- Vegetable Tart With Phyllo Pastry Simply The Best
- Spinach and Cheese Tart
If you try this recipe, I’d love to hear how it turned out 🤍
Leave a comment below or tag me on Instagram!
Puff Pastry Pies With Peas And Bacon
Ingredients
- 6 potatoes
- 1 roll puff pastry
- 250 grams bacon
- 1 cup frozen peas
- unsalted butter
- fresh Italian parsley optional
- nutmeg
- 2 eggs with a dash of water beaten eggs
Instructions
- Make sure the pastry and butter are at room temperature.
- Peel and cover the potatoes in water, bring to the boil and cook till done.Drain the water from the potatoes and mash with butter. Add fresh parsley (optional) a sprinkle of salt, pepper and nutmeg.
- Fry the bacon in a pan and quickly cook the peas (stove-top or microwave) either way the peas need to be par boiled not cooked because they will cook in the oven, so only a few minutes. Add the bacon into the peas and then add that into the mashed potato. Set the bowl aside and start rolling the pastry.
- Roll out the pastry onto a floured surface and cut squares big enough to wrap over. Place the squares onto an oven tray with parchment paper and set the oven to 180/190 degrees.
- Fill each pastry square with the potato, bacon and peas mix. Beat the eggs, add a little water and use as egg-wash.Lift the sides of the pastry over the filling and brush with egg wash. Bake for 10 to 15 minutes or until golden brown.
