It’s the first recipe for pie that I’m posting so it gets the awesome label of simply pie. It was pretty good, actually – well, that and the company. I come from a big family so I’m used to having people around the house. I was house sitting this past week and while it was lovely to have some alone time and just veg out, I like to be around people. So when the family got back, I made pie. And salad. And we had wine and cheeses and a beautiful evening.
It’s one of those things you can cut into hefty wedges and take to uni for lunch, or just as equally dress up with salad for dinner (as we did.) You could have it for breakfast; those eggs really do wonders. I can also envisage this pie being a hit at picnics, alongside a potato salad, punch, gingham patterned tablecloth serving as a picnic blanket and a beautiful sunny day.
To make this pie, you will need a fluted removable bottom tart pan, which is the most awesome name for a kitchen utensil I think I’ve ever heard – well, that and mandolin, because it sounds like something you should be making music with, and instead you’re making fuel for the making of the music…
And so. To pie.
Egg and Spring Onion Pie
You could make this pie with leeks or onions or shallots instead of spring onions. You could add bacon, if you aren’t vegetarian, or several different herbs. I would suggest using a different dough; mine was very crumbly and stuck to the pan, although I imagine you could rectify the crumbliness at least by adding more butter or water. I’m imagining a sour cream based one and my taste buds are moaning at me because I didn’t think of it earlier. You probably also don’t really need a lid, so if you don’t want to use one, don’t stress too much. I’d just make sure the eggs are on top.
Take a bowl. Place 1 2/3 cups of sifted (if you like – I generally don’t bother:) plain flour and 250g chopped cool butter in. Rub the butter in with your fingers until it’s dough-like, then gather into a ball. If it’s too crumbly (as I mentioned, mine was) add some iced water until it gathers properly. Rest in the fridge for about 20min.
Roll out 2/3 of the dough in between two sheets of baking paper, and carefully put into that tart pan, gently pressing into the edges. Trim the edges, leaving about 1cm overhanging to account for shrinkage. Place into the freezer for 20mins to rest the dough. Roll the rest of the dough in between the sheets to about a 22cm (or however big your tart pan is) circle, and place in the fridge. This will be your lid.
Take off the outer leaves of a large bunch of spring onions and finely chop. Melt 60g of butter in a large frying pan and add the onion. Cook until wilted and translucent. Take off heat.
Finely chop a small bunch of parsley (I used curly leaf because that’s what we had in the garden. I’m sure it doesn’t matter which you use.) and scatter in the bottom of the tart shell. Add half the spring onions. Crack 9 eggs in. I pierced the yolks and swirled it around a bit because I like the marbled effect, but you could just as easily not, or even whisk them and pour them in. Scatter the remaining spring onions over the top of the eggs. Place the lid carefully on top and crimp the edges together with your fingers, breaking off the excess. Whisk one egg lightly and brush over the lid; make some slits in the lid with a sharp knife and place in a pre-heated 180ºC oven for about 35mins. Serve with salad and white wine, or something equally amazing.