Recipes Bacon and Potato Wreath Pie
This festive Bacon and Potato Wreath Pie is flaky, creamy, and perfect for holiday gatherings. Buttery puff pastry wrapped around cheesy potatoes and broccoli and a savory layer of Jones No-Sugar Bacon makes it easy to share and guaranteed to impress. A simple, cozy dish that brightens any holiday table.
Bacon and Potato Wreath Pie
Serves: 4–645–55 minutes
- Jones Dairy Farm No Sugar Bacon 8 slices
- Frozen puff pastry (20×20cm) 2 sheets
- Cream cheese 50g
- Broccoli 1/2 head
- Shredded cheese 100g
- Potatoes 3
- Mayonnaise 2 Tbsp
- Whole-grain mustard 1 tsp
- Salt & pepper to taste
- Egg yolk + milk (for glaze) 1 yolk + 1 Tbsp milk
- 1Place the frozen puff pastry sheets in the fridge to thaw partially
- 2Preheat the oven to 190 °C (375 °F)
- 3Cut the bacon slices in half (lengthwise)
- 4Cook the potatoes until tender (microwave or boil). Blanch the broccoli and drain well.
- 5In a bowl, combine potatoes, broccoli, mayonnaise, whole-grain mustard, cream cheese, salt, and pepper. Roughly mash together.
- 6Lightly roll the puff pastry with a rolling pin and cut each sheet into 8 triangles (total 16). Line a baking tray with parchment and arrange the triangles in a circle, slightly overlapping.
- 7 Leave about a 2cm inner border and layer bacon → potato mixture → shredded cheese.
- 8Fold the outer pastry points over the filling and press gently to seal. Shape into a wreath.
- 9Brush with egg yolk + milk and bake at 190 °C for 25–30 minutes. (Cover with foil if browning too quickly.)
- 10Serve with gravy or tomato sauce in the center, if desired.
This recipe is made using
Jones Dairy Farm No Sugar Bacon
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