Ingredients

The following ingredients have 7 Servings
  • 1/2 lb bacon sliced into 1/2 inch pieces
  • 1 medium onion (finely chopped)
  • 1 Tablespoon fresh minced garlic
  • 12 oz bag of fresh trimmed green beans
  • 1 stick butter
  • 1/2 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • 1 1/2 cups chicken broth
  • 1 1/4 cups shredded cheddar cheese
  • 1 sheet puff pastry thawed

Instruction

  • Preheat oven to 350 degrees F. 
  • Cook bacon in medium dutch oven over medium heat until browned and crisped. Transfer bacon to a paper towel lined plate then discard all but 2 Tablespoons of bacon drippings.
  • Saute onions in remaining bacon drippings until softened, about 5 minutes.
  • Stir in garlic and cook for a minute. Reduce heat to low.
  • Boil green beans in pot for 5 minutes, until just fork tender.
  • Transfer beans to an ice water bath.
  • Add beans to onions and garlic along with the crisped bacon.
  • To make sauce melt butter in a medium saucepan over medium heat. 
  • Whisk in flour, salt and pepper until well combined then whisk in chicken broth until thick and creamy, for about 3-4 minutes.
  • Once hot and creamy stir in shredded cheese until melted. 
  • Pour cheese sauce over beans then transfer to a 9 inch pie plate.
  • Trim square puff pastry edges to more of a round (does not have to be perfect). Lay puff pastry over beans, folding edges under. Cut 4-5 slits to allow for steam to escape. 
  • Bake for 35-40 minutes or until puff pastry is nice and golden.
  • Let cool for 15 minutes before slicing into.