This delicious, simple and creamy salt cod and bacon pie with puff pastry and grated cheese takes just 30 minutes to brown in the oven!
Don't have any more ideas for what to make for dinner? You're in the right place, this salt cod pie with bacon is an excellent alternative to the recipes we're used to do.
Just line a pie pan with puff pastry, fill it with a mixture of cod, bacon cut into pieces, grated carrot, a creamy béchamel sauce and grated cheese and bake for about 30 minutes!
With just a few ingredients you can make a simple and comforting pie with a delicious mix of flavors! It's the perfect meal to serve at a family dinner, your kids will love it!
Here you'll find all the ingredients needed to make this recipe:
Cod - Salt cod, soaked for 24 hours.
Raw bacon cut into small pieces and grated carrot - Ingredients that add color and flavor to the recipe.
Olive oil and chopped onion - To sauté. Ingredients that add flavor to the recipe.
Puff pastry - Is the base of the pie.
Cheese - Grated mozzarella cheese or grated Parmesan cheese.
Pepper - To season the cod.
Béchamel sauce and egg yolk - Ingredients that add creaminess and flavor to the recipe.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE SALT COD AND BACON PIE
Step 1: Grease a pie pan (24 centimeters (9 1/2 inches)) with some butter, line with the pastry and prick the bottom with a fork.
Step 2: Cook the cod in a saucepan with water for about 6 to 7 minutes.
Step 3: Turn off the heat and drain the cod with a skimmer. Remove the skin and bones and flake it with a fork.
Step 4: In a large saucepan, add the chopped onion, bacon cut in small pieces and the olive oil. Sauté over low heat for 5 to 6 minutes, stirring occasionally.
Step 5: Add the flaked cod, the grated carrot and season with pepper. Stir and cook for 6 to 7 minutes, stirring occasionally.
Step 6: In a medium bowl, combine the béchamel sauce and egg yolk. Pour the béchamel mixture into the cod saucepan, mix well and turn off the heat.
Step 7: Preheat the oven to 180ºC (350ºF).
Step 8: Place the cod and bacon mixture over the puff pastry and sprinkle with grated cheese on top.
Step 9: Bake for about 30 minutes or until the pie starts to brown.
Step 10: Turn off the oven and serve.
TIPS FOR SOAK THE COD
1. Rinse the cod under cold water.
2. Place the cod with the skin facing up in a large bowl and cover it with cold water.
3. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.
4. After 24 hours, taste a small piece of the cod to check for saltiness. If it is still too salty, continue soaking and changing the water until it reaches your desired level of saltiness.
5. The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.
Grease a pie pan (24 centimeters (9 1/2 inches)) with some butter, line with the pastry and prick the bottom with a fork.
Cook the cod in a saucepan with water for about 6 to 7 minutes.
Turn off the heat and drain the cod with a skimmer. Remove the skin and bones and flake it with a fork.
In a large saucepan, add the chopped onion, bacon cut in small pieces and the olive oil. Sauté over low heat for 5 to 6 minutes, stirring occasionally.
Add the flaked cod, the grated carrot and season with pepper. Stir and cook for 6 to 7 minutes, stirring occasionally.
In a medium bowl, combine the béchamel sauce and egg yolk. Pour the béchamel mixture into the cod saucepan, mix well and turn off the heat.
Preheat the oven to 180ºC (350ºF).
Place the cod and bacon mixture over the puff pastry and sprinkle with grated cheese on top.
Bake for about 30 minutes or until the pie starts to brown.
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