Last week I found a pack of pastry sheets in the freezer that I had kept there for a while. I was in the mood for something warm for breakfast, so I made a savory pudding with yogurt, bacon, and pastry sheets. It's not a complicated recipe, but I like it because it uses what you have on hand and doesn't take long.
Quick info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Baking time: 30-35 minutes at 180°C
Servings: 4 (in individual tart or souffle molds)
Difficulty: easy
Recipe type: hearty breakfast or savory snack
Ingredients
2 eggs
2 tablespoons oil
150 g pork bacon
200 g yogurt
1 tablespoon flour
2 pieces of pickled bell pepper
half a pack of pastry sheets (about 6-7 sheets from a standard pack)
half a sachet of baking powder
a pinch of salt
15 g butter for greasing the molds
Preparation method
1. Take the pack of pastry sheets out of the freezer and let it thaw completely at room temperature. Cut the pack in half. The remaining half will be used for this recipe.
2. In a bowl, beat the eggs with a pinch of salt.
3. Add the yogurt, oil, and flour mixed with baking powder. Whisk until there are no lumps.
4. Cut the pork bacon into small cubes. Slice the bell peppers into thin strips.
5. Incorporate the bacon and bell peppers into the yogurt mixture.
6. Grease the tart or souffle molds with butter.
7. Fill the molds about halfway with the resulting mixture.
8. Divide the half pack of pastry sheets into 4. Take each part and spread the sheets, placing them between and on top of the mixture in each mold, so that some corners stick out a little. These will become crispy when baked.
9. Place the molds in the preheated oven at 180°C. Bake for 30-35 minutes until the edges of the sheets turn golden and the pudding is set.
10. Remove the molds from the oven and let them cool for 5 minutes before taking the pudding out.
Why I make the recipe often
I like that I use what I already have in the fridge and don’t have to think too much about quantities. It’s filling, quick to make, and can be adapted based on what meat or vegetables you have. This pudding keeps you full for breakfast or as a snack, and the texture of the pastry sheets is my favorite part.
Tips and variations
Tips
If you don’t spread the sheets well through the mixture, they can clump together inside and remain a bit wet, almost undercooked. The easiest way is to spread them with your hands, without stressing too much about the appearance. The butter for greasing the molds helps with flavor and detachment.
Substitutions
Pork bacon can be replaced with chicken breast, ham, or other cooked meat leftovers. If you don’t have pickled bell pepper, you can use roasted or pickled peppers; the important thing is that it should be something tangy. Yogurt can also be 2-3% fat; it doesn’t matter too much.
Variations
You can also add grated cheese or hard cheese if you want a stronger flavor. For those who don’t eat meat, you can just leave the bell pepper and add more vegetables (e.g., sautéed mushrooms).
Serving ideas
I like it with raw vegetables on the side: tomatoes, cucumbers, radishes. It also goes well with a bit of ketchup or sour cream, but it’s good plain, warm, or at room temperature.
Frequently asked questions
1. Can I use a large tray instead of individual molds?
Yes, you can use a small tray or a baking dish, but the baking time may increase slightly. Check to see if it’s browned on top and well set in the middle.
2. What type of yogurt is suitable?
Any plain yogurt works, not too sour. Avoid fat-free yogurts as much as possible, as they give a bland texture.
3. Can I use fresh pastry sheets?
Sure. If they are very dry, brush them lightly with oil when spreading them through the mixture.
4. If I don’t have bacon, can I just use vegetables?
Yes, it works well with bell pepper, peppers, green onions, or sautéed mushrooms.
5. Can the finished puddings be frozen?
I do not recommend it. The structure of frozen and then thawed pastry sheets changes, becoming rubbery.
Nutritional values
Approximately, for one serving out of 4:
Approx. 270-290 kcal
Protein: 14 g
Fat: 16 g
Carbohydrates: 18 g
The values are only indicative, depending on the type of bacon, yogurt, and how much oil each pastry sheet has. It’s a balanced recipe for a filling breakfast, with moderate protein and fat.
Storage and reheating
The pudding keeps well in the fridge for 1-2 days, covered. It can be reheated in the oven or microwave, but the layer of sheets won’t be as crispy after reheating. The best result is on the day you make it. If there are leftovers, do not keep it for more than two days.
Quick info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Baking time: 30-35 minutes at 180°C
Servings: 4 (in individual tart or souffle molds)
Difficulty: easy
Recipe type: hearty breakfast or savory snack
Ingredients
2 eggs
2 tablespoons oil
150 g pork bacon
200 g yogurt
1 tablespoon flour
2 pieces of pickled bell pepper
half a pack of pastry sheets (about 6-7 sheets from a standard pack)
half a sachet of baking powder
a pinch of salt
15 g butter for greasing the molds
Preparation method
1. Take the pack of pastry sheets out of the freezer and let it thaw completely at room temperature. Cut the pack in half. The remaining half will be used for this recipe.
2. In a bowl, beat the eggs with a pinch of salt.
3. Add the yogurt, oil, and flour mixed with baking powder. Whisk until there are no lumps.
4. Cut the pork bacon into small cubes. Slice the bell peppers into thin strips.
5. Incorporate the bacon and bell peppers into the yogurt mixture.
6. Grease the tart or souffle molds with butter.
7. Fill the molds about halfway with the resulting mixture.
8. Divide the half pack of pastry sheets into 4. Take each part and spread the sheets, placing them between and on top of the mixture in each mold, so that some corners stick out a little. These will become crispy when baked.
9. Place the molds in the preheated oven at 180°C. Bake for 30-35 minutes until the edges of the sheets turn golden and the pudding is set.
10. Remove the molds from the oven and let them cool for 5 minutes before taking the pudding out.
Why I make the recipe often
I like that I use what I already have in the fridge and don’t have to think too much about quantities. It’s filling, quick to make, and can be adapted based on what meat or vegetables you have. This pudding keeps you full for breakfast or as a snack, and the texture of the pastry sheets is my favorite part.
Tips and variations
Tips
If you don’t spread the sheets well through the mixture, they can clump together inside and remain a bit wet, almost undercooked. The easiest way is to spread them with your hands, without stressing too much about the appearance. The butter for greasing the molds helps with flavor and detachment.
Substitutions
Pork bacon can be replaced with chicken breast, ham, or other cooked meat leftovers. If you don’t have pickled bell pepper, you can use roasted or pickled peppers; the important thing is that it should be something tangy. Yogurt can also be 2-3% fat; it doesn’t matter too much.
Variations
You can also add grated cheese or hard cheese if you want a stronger flavor. For those who don’t eat meat, you can just leave the bell pepper and add more vegetables (e.g., sautéed mushrooms).
Serving ideas
I like it with raw vegetables on the side: tomatoes, cucumbers, radishes. It also goes well with a bit of ketchup or sour cream, but it’s good plain, warm, or at room temperature.
Frequently asked questions
1. Can I use a large tray instead of individual molds?
Yes, you can use a small tray or a baking dish, but the baking time may increase slightly. Check to see if it’s browned on top and well set in the middle.
2. What type of yogurt is suitable?
Any plain yogurt works, not too sour. Avoid fat-free yogurts as much as possible, as they give a bland texture.
3. Can I use fresh pastry sheets?
Sure. If they are very dry, brush them lightly with oil when spreading them through the mixture.
4. If I don’t have bacon, can I just use vegetables?
Yes, it works well with bell pepper, peppers, green onions, or sautéed mushrooms.
5. Can the finished puddings be frozen?
I do not recommend it. The structure of frozen and then thawed pastry sheets changes, becoming rubbery.
Nutritional values
Approximately, for one serving out of 4:
Approx. 270-290 kcal
Protein: 14 g
Fat: 16 g
Carbohydrates: 18 g
The values are only indicative, depending on the type of bacon, yogurt, and how much oil each pastry sheet has. It’s a balanced recipe for a filling breakfast, with moderate protein and fat.
Storage and reheating
The pudding keeps well in the fridge for 1-2 days, covered. It can be reheated in the oven or microwave, but the layer of sheets won’t be as crispy after reheating. The best result is on the day you make it. If there are leftovers, do not keep it for more than two days.