Today is a busy day so I just have enough time to post this onion pie recipe. I do not know if I am alone in this but I am completely incapable to make normal pie crusts. In the past I tried and tried but then I gave up and invented my own because it became too depressing. And since that day I have always been faithful this version and it never failed me. It is even nicer tasting and have a nicer texture than a normal crust so I do not see any reason to ever try a normal one again!
5 medium sized potatoes
150 g/5,3 oz butter
500-600 ml/2,1-2,5 cup flour
1,5 tsp baking powder
- Boil the potatoes and when they are ready you press them through a potato press (well this is very probably not the right word for it but at least it is descriptive). Do it while they are still warm because when they are cold it is really hard to press them.
- Let it cool down a bit before you add butter, flour and the baking powder. Check if it is salt enough. You might have to add more flour if the potatoes are very humid, the dough has to be elastic and not too ‘hard’.
- Line a pie pan (or whatever it can be called, you just have to excuse my bad English today!) with the dough (leave some dough so that you can decorate it with stripes) and fill it with the following filling (or whatever you want):
onions, for this one I used 14 red ones in different sizes
a branch of fresh thyme or 1 tsp of dried thyme
extra-virgin olive oil
- Slice the onions and fry them gently with salt and the thyme.
- When the onion is transparent and even golden you grind some pepper over it and move it into the pie shell. Put the dough stripes on top of it.
- Bake it in a preheated oven (200°C/390°F) for about 30-40 minutes, if it gets too brown too early, you just lower the temperature a bit!