Salt Cod and Bacon Pie
1 1/2 pounds salt cod, soaked for 24 hours
2 2/3 ounces raw bacon
1/4 cup olive oil
7 ounces puff pastry
1 egg yolk
1 medium onion
7 ounces grated mozzarella cheese
Pepper (to taste) NO SALT
1 medium carrot, grated
1 cup Béchamel sauce click here
- Grease a pie pan 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 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.
- Turn off the oven and serve.
Note: If you can not find or prefer not to use salt cod, use fresh cod and skip the 24-hour soak. You will need to add salt to the recipe to taste. The flavor is much different and the fish is not as firm.
