COUNTRY-STYLE POTATO & ONION PIE
Make and share this Country-Style Potato & Onion Pie recipe from Food.com.
Provided by keen5
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees Fahrenheit.
- In a 10" oven proof skillet, melt butter in oven.
- Add potatoes and onion.
- Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
- Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
- Pour over baked potatoes and onion.
- Arrange tomato slices over eggs.
- Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
Nutrition Facts : Calories 359.7, Fat 24.1, SaturatedFat 12.1, Cholesterol 465.9, Sodium 540.8, Carbohydrate 13.5, Fiber 1.6, Sugar 3.5, Protein 22
POTATO & ONION PIE (VEGETARIAN)
Make and share this Potato & Onion Pie (Vegetarian) recipe from Food.com.
Provided by Ramon Casha
Categories Savory Pies
Time 1h10m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the potatoes into cubes. Boil them in slightly salted water until they start to soften. Remove them while still slightly hard and drain thoroughly.
- Mix the potatoes, onion and carrot and place them in the pie crust.
- Dissolve the mushroom stock cube in water then pour it into the pie.
- Beat the eggs with the milk, then pour it into the pie.
- Sprinkle the oregano and aniseed over the potatoes, and then the parmesan cheese over the top.
- Add the pie crust top and bake for around 30 minutes at 170°C.
Nutrition Facts : Calories 662.4, Fat 22.9, SaturatedFat 7.5, Cholesterol 121, Sodium 1111.3, Carbohydrate 96.2, Fiber 11.9, Sugar 6.9, Protein 20.2
HOMITY PIE
Make a veggie showstopper in this homity pie - a creamy potato, onion and cheese pie, with the addition of leeks. Make it your own with more veg, if you like
Provided by Barney Desmazery
Categories Dinner
Time 1h55m
Number Of Ingredients 13
Steps:
- To make the pastry, tip both the flours, a pinch of salt and the cayenne, if using, into a large bowl. Mix, then rub in the butter using your fingertips until the mixture is crumbly. Mix in the egg and 1 tbsp cold water using a cutlery knife. Bring the pastry together into a ball, then cover and chill for 30 mins. Knead briefly until pliable, then roll out until it's large enough to line a 20cm deep pie dish. Line the dish, pushing the pastry into the edge, then trim. Chill until needed.
- Meanwhile, for the filling, heat the butter in a large saucepan until sizzling and cook the onions with some seasoning and the leeks and thyme, if using, for 12-15 mins until soft and sticky. Stir the potatoes into the onion mix, then reduce the heat, cover and cook for 10-15 mins, stirring occasionally, until the potatoes break down when pressed with a wooden spoon. Pour over the cream, stir for a minute, then turn off the heat and leave to cool a little.
- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Stir half the cheddar and most of the spring onions through the potato and onion mix. Scatter half of the remaining cheddar over the base of the pastry case, then tip in the tip filling. Scatter with the rest of the cheese and spring onions. Bake on the hot baking tray for 40-45 mins until the pastry is deeply golden and the filling is bubbling. Remove from the oven and leave to rest for at least 10 mins. Serve hot, or leave to cool until just warm.
Nutrition Facts : Calories 407 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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