Explore the sweetness- Shallot and Bay Leaf Pie
Shallot and Bay Leaf Pie
4 portion pies or 1 big pie
1 kg/2,2 lb shallots
4-5 bay leaves, very preferably fresh ones
4-5 heaped tblsp or more of butter
5 medium sized potatoes
100-150 g / 3,5-5.3 oz butter or olive oil
500-600 ml / 2.1-2.5 cups flour
1,5 tsp baking powder
a pie crust of your choice, home made or bought
Start with peeling the onions. Melt the butter in a not too wide pan, and add the onions and the bay leaves. Add a little sugar and a little salt. Cook slowly on low temperature and taste to get the sugar and salt balance right.
When the onions are soft and transparent, put the pan aside and make the pie crust: Boil the potatoes and when they are ready, press them through a potato ricer. Do it while they are still warm because when they are cold it is really hard to press them through the little holes. Let it cool down a bit before adding 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 the individual pie forms or a pie tin with the dough, use the leftover dough to decorate with if you want.
Fill the pies/pie with the onions and bake in a pre-heated oven (175°C / 347°F) for about 20-30 minutes depending on which pie size you have chosen.