Parsnip, cheddar and bacon pie

Share it as an aperitif, and you'll be left with nothing but crumbs! Recipe by the consultant chef and author Josée Robitaille.
Ingredients
- Some flour
- 200g (7 oz) puff pastry
- 4 slices of bacon, cut into strips
- 1 large onion, thinly sliced
- 4 parsnips, peeled and thinly sliced
- Leaves from 5 to 6 sprigs of fresh thyme
- 1 egg yolk, beaten with a little water (for gilding)
- 375 ml (1 1/2 cups) grated sharp cheddar cheese
- Salt and freshly ground pepper
Preparation
- On a floured work surface, roll out the dough into a rectangle measuring approximately 28 x 25 cm (11 x 10 in.). Using a fork, prick the dough every inch several times to within about 2 cm (1 inch) of the edge. This will prevent the dough from rising and bubbling during baking. Place on a baking sheet and refrigerate.
- In a frying pan, cook the bacon until crisp. Drain on kitchen paper. Remove a little fat from the pan if necessary.
- Add the onion and cook for 5 to 6 minutes, stirring occasionally, or until lightly caramelised. Add a little fat if necessary. Reduce the heat to medium, add the parsnip and thyme, season and cook for 5 minutes. Remove from the pan and leave to cool.
- Preheat oven to 190°C (375°F).
- Using a brush, brush the edges of the pastry that are not pricked with the gilding.
- Spread the cheese over the pricked area. Cover with the parsnip mixture and sprinkle with the bacon.
- Bake for 18 minutes or until the pastry is cooked through and golden brown. Serve with a crisp lettuce salad or cut into squares as an aperitif.