Fresh Savoy Red Onion Egg Pie Recipes

SWEET ONION PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
• Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
• Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.

QUICHE (SOUTHERN EGG PIE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.
• In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.
• Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.
• Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.

VIDALIA ONION PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
• In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
• Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

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.

ROASTED RED PEPPER AND POTATO EGG PIE

Steps:

• Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.
• While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
• Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.

ONION PIE

Steps:

• In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

THREE CHEESE AND ONION EASTER EGG PIE

Steps:

• Whisk flour, salt, and sugar in a bowl; work 1/2 cup unsalted butter pieces into dry ingredients with your fingers until flour mixture looks like coarse meal. Mix ice water into dough a little at a time until it just holds together. Form into a ball and press dough down to form a flat disk; wrap in plastic wrap and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out to a circle on a floured work surface and fit crust into a 9-inch pie dish; crimp the edges.
• Place onion slices into a saucepan, cover with water, and bring to a boil; reduce heat to medium and boil until onion is translucent, about 5 minutes. Drain and cool onion slices; spread into bottom of pie crust and top with Cheddar, mozzarella, and Parmesan cheeses in layers. Spread egg slices over cheese. Pour half-and-half over filling and sprinkle with black pepper.
• Mix buttery round cracker crumbs and 1/4 cup melted butter in a bowl; sprinkle crumb mixture evenly over pie.
• Bake in the preheated oven until browned, about 40 minutes.

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.

CHEDDAR CHEESE AND ONION PIE

Steps:

• Make dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling and glaze while dough chills:
• Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
• Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
• Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
• Whisk remaining egg in a small bowl and reserve for egg glaze.
• Assemble and bake pie:
• Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
• Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
• Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
• Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.

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!