Dough:
1 1/2 cups all-purpose flour
1 pinch of salt
6 tablespoons cold butter or margarine
2-3 tablespoons cold water
Filling:
2 medium onions, finely chopped
4 thin slices of smoked bacon
peelings from 1 kg of English potatoes
1 cup fresh or canned heavy cream, with the whey
salt to taste
Dough:
1 1/2 cups all-purpose flour
1 pinch of salt
6 tablespoons cold butter or margarine
2-3 tablespoons cold water
Filling:
2 medium onions, finely chopped
4 thin slices of smoked bacon
peelings from 1 kg of English potatoes
1 cup fresh or canned heavy cream, with the whey
salt to taste
Mix flour and salt with small pieces of cold butter or margarine until it forms a crumbly texture
Add the water gradually until a smooth dough forms
Roll out the dough on a floured surface
Shape into a 23 cm diameter pie dish
Poke the bottom of the dough with a fork
Line with parchment paper and fill with raw beans
Bake in a moderate preheated oven (180°C) for 15 minutes
Meanwhile, prepare the filling: sauté the onion, bacon, and potato peelings in a pan until golden brown
Remove from heat and add heavy cream, salt to taste, and mix. Reserve
Remove the pie dish from the oven, remove the parchment paper with rice or beans, and fill the turnover
Return to the oven for 10-15 minutes until the dough is completely dry
Serves 4-6 people.
