Fresh Savoy, red onion & egg pie

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Good Food

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Recipe by Good Food

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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.
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.
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.
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.

Per serving

649 kcalories, protein 17g, carbohydrate 69g, fat 36 g, saturated fat 16g, fibre 6g, salt 0.78 g

Latest comments and suggestions

• Lisa

  20 March 2008

  Lisa rated and commented on this recipe

  

  Cabbage pie dosent sount very appetising but believe me this pie is soooo tasty! The only problem I have encountered is that I struggle sometimes to get the eggs to stay soft - the secret seems to be a good seal on the pastry.

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• Valerie

  01 August 2008

  Valerie rated and commented on this recipe

  

  What a wonderful pie, my only problem was getting all the filling in a 20cm pie!

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• TheEdda

  06 January 2009

  TheEdda rated and commented on this recipe

  

  I did not enjoy this pie, although in retrospect this might be due to the gluten-free pastry I was using. I'm sure the cabbage would be better steamed than stir-fried, which is essentially what is happening here?

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Ingredients

• 2 tbsp olive oil
• 450g new potatoes , 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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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook 1 hr

Vegetarian

Ingredients

• 2 tbsp olive oil
• 450g new potatoes , 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

Per serving

649 kcalories, protein 17g, carbohydrate 69g, fat 36 g, saturated fat 16g, fibre 6g, salt 0.78 g

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