Fresh Savoy Red Onion Egg Pie Recipes

O SAVORY PIE (SAVORY ONION PIE)

Steps:

• Slice 3 onions using a food processor and place in a slow cooker and cook on high for 6-8 hours or until caramelized to golden brown.
• Now that the onions have caramelized drain off the juices and set aside for later.
• Place onions in a large bowl to cool completely. Once onions have cooled add creme fraiche, hot pepper sauce, eggs, salt and pepper. If you feel you need a little moisture in your mixture add just a tiny bit of onion juice. You don't want too much juice or your crust will be soggy. Stir until well incorporated and place in uncooked pie shell.
• Preheat oven to 375 degrees Fahrenheit.
• In a small bowl combine all the topping ingredients. Place on top of onion pie spreading out evenly to edges of crust. To avoid crust from burning cover edges with pie shield and bake in preheated oven for 35 minutes.
• Remove pie shield and bake for an additional 15 minutes or until top of pie is completed golden brown on top.
• Remove pie from oven and allow to cool a few minutes prior to serving. Garnish with bacon and chives if desired. The pie can be served warm, cold, or room temperature.
• Enjoy!

FRESH SAVOY, RED ONION & EGG PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp of the oil in a large frying pan, then gently cook the potatoes and onion for about 10 mins until golden and tender. (You may need to do this in two batches.) Season, then set aside.
• Heat the remaining oil in the pan. Add half the cabbage, garlic, cumin seeds, chilli, seasoning and 1 tbsp water, then cook for 3-4 mins until the cabbage is wilted and tender. Remove from the pan and repeat with the remaining ingredients.
• Roll out half the pastry and use to line a 20cm pie plate. Place the potatoes and onions in the bottom, then top with the cabbage mixture. Make 4 wells in the cabbage and crack an egg into each.
• Brush the pastry border with water. Roll out remaining pastry, then use to cover the pie, trimming the edges and pinching together to seal. Brush the pastry with milk. Make a hole in the centre to allow steam to escape. Place on a baking sheet and cook for 25-35 mins until crisp and golden.

SAVORY ONION PIE

Steps:

• Prepare the pie crust in advance, hopefully overnight. I chilled the dough for 4 hours and it wasn't ready, so I made the dish the following evening. The dough cooperated much better the second night.
• In a large bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water slowly until mixture forms a ball. Only use as much as you need. Wrap in plastic, and refrigerate overnight, or at least 4-5 hours.
• Roll out one of the balls of dough on counter. Set in 9" pie pan and refrigerate until needed.
• Saute onions in butter, salt and pepper until tender, not brown. Spread over bottom layer pastry. Sprinkle with cheese.
• Blend all remaining ingredients together. Pour over onions and cheese.
• Take out the second ball of dough and roll it out for top crust. Be sure to cut slits for venting and secure the top to the bottom by pinching the edges, or use the tongs of a fork to press the top and bottom together.
• Bake at 350 degrees for 45-60 minutes.
• Cool 20 minutes and serve.

SAVOURY FRENCH ONION PIE

Steps:

• Preheat the oven to 350 degrees farenheit.
• Peel and halve the onions, then divide each half into 4 quadrants.
• Heat the first portion of butter in a large saucepan, then add the onions, stirring regularly. Cook over medium heat for about 30 minutes, or until tender and slightly browned.
• Add the rosemary, then press into the bottom of a baking dish (I use a casserole dish), sprinkling with about 1/4 cup of the cheese. Leave to sit.
• Pour the flour, baking powder and salt into a mixing bowl, and add the leftover cheese.
• In a seperate bowl, mix together the melted butter, milk, mustard, and egg, then pour all together over the flour mixture.
• Stir with a wooden spoon until you get a very goopy dough. Spoon the dough onto the onion mixture, making sure it covers the whole surface evenly and seals the edges.
• Pop the whole thing into the oven for about 15 minutes, turn the heat down to about 300 degrees, then give it about another 10 minutes, checking constantly for the top to be golden and crisp looking.
• Pull it out of the oven (the crust should test clean with a fork), and let it stand for a few minutes.
• Cover with a large plate, then flip it over, remove the baking dish, and voilà: Savoury French Onion Pie!