Best 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!

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.

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.

BIG MAMA'S EGG PIE

Steps:

• Prepare the Crust: Whisk together flour, sugar, and salt in a bowl to combine. Add butter. Using a pastry cutter, cut butter into flour mixture until various-size crumbs form. Slowly add water, mixing with hands until dough forms, adding more water if needed until dough just comes together (there may still be some dry flour in bowl). Shape dough into a ball. Wrap tightly with plastic wrap; chill until cold, 45 to 55 minutes.
• Prepare the Filling: Cook milk and butter in a saucepan over medium-low, undisturbed, 10 minutes. Remove from heat. Cool to room temperature, 45 minutes.
• Whisk together eggs, sugar, flour, vanilla, and nutmeg in a medium bowl. Whisk in cooled milk mixture. Set aside.
• Preheat oven to 425°F. Unwrap chilled dough; place on a lightly floured work surface. Using a rolling pin, roll dough out to ¼-inch thickness. Transfer to an ungreased freezer-safe 9-inch pie plate. Press dough into bottom and up sides of plate. Crimp edges. Freeze Crust 10 minutes.
• Remove Crust from freezer. Line with parchment paper; add pie weights. Bake in preheated oven 10 minutes. Reduce oven temperature to 325°F. Remove Crust from oven; remove weights and parchment. Cool 10 minutes.
• Pour Filling into Crust. Bake at 325°F until top of pie is lightly browned and center jiggles just slightly, 35 to 40 minutes. Transfer to a wire rack; cool completely, about 1 hour. Sprinkle with additional nutmeg, and serve.

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.

GOLDEN ONION PIE

Steps:

• Make dough:
• Stir together yeast, milk, and sugar in bowl of a stand mixer fitted with paddle attachment (or in a bowl to mix by hand) and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add flour, salt, egg, and butter and mix at low speed (or stir) until a dough forms. Increase speed to medium-high and beat 3 minutes (or knead by hand 5 minutes).
• Sprinkle dough lightly with flour and cover bowl with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
• Make filling while dough rises:
• Cook onions and bacon in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet, covered, over medium-high heat, stirring occasionally, until onions are softened, about 20 minutes.
• Remove lid and cook, stirring occasionally, until onions are golden, 20 to 30 minutes. Cool onions.
• Whisk together sour cream and yolks, then stir into onions.
• Bake pie:
• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit dough into springform pan (stretching slightly if necessary to hang over edge) and spread filling evenly in it. Fold edges of dough over filling, leaving some filling exposed in center. Let pie stand 20 minutes at room temperature.
• Bake until crust is golden-brown and filling is bubbling, about 11/4 hours. Cool slightly before serving.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05