Name: Fresh Savoy, red onion & egg pie
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp olive oil; 450g new potato diced; 1 medium red onion thinly sliced; 450g Savoy cabbage shredded; 1 garlic clove crushed; 1 tsp cumin seeds; 1 dried chilli crushed; 1 quantity shortcrust pastry (see 'Goes well with' below) made with 2 tbsp lightly crushed cumin seeds; 4 medium eggs; 1 tbsp milk to glaze

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Fresh Savoy, red onion & egg pie

Fresh Savoy, red onion & egg pie

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 55 mins - 1 hr

A star rating of 3.3 out of 5.16 ratingsRate

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A great vegetarian main - perfect pastry and a scrummy filling

Vegetarian

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Basic shortcrust pastry

A star rating of 4.3 out of 5.181 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
450g new potato

diced
1 medium red onion

thinly sliced
450g Savoy cabbage

shredded
1 garlic clove

crushed
1 tsp cumin seeds
1 dried chilli

crushed
1 quantity shortcrust pastry

(see 'Goes well with' below) made with 2 tbsp lightly crushed cumin seeds
4 medium eggs
1 tbsp milk

to glaze

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Nutrition: per serving

kcal649
fat36g
saturates16g
carbs69g
sugars0g
fibre6g
protein17g
salt0.78g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 3.3 out of 5.16 ratings

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