Fresh Savoy, red onion & egg pie

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• 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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• Emmy-Lou

  04 April 2009

  Emmy-Lou commented on this recipe

  Really didn't like this and it was nothing to do with the pastry. Flavours didn't work together in my opinion.

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• Christien

  02 May 2010

  Christien rated and commented on this recipe

  

  Didn't add the cheese and it was still really nice ... used a couple extra eggs. Used frozen spinach instead of cabbage - really nice. Used some green pepper just cus I had it - also nice. A bit of spicy is useful as is adding the slightly crush cumin seeds (and some cumin powder to the crust). I'm thinking this might actually make a nice winter brunch number. It makes me really mad though that, in the picture, the egg is soft 'boiled'. I'm thinking - just from having made this once - that that feat will be next to impossible. God speed, I will try though!

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• pekinduck

  30 October 2010

  pekinduck rated and commented on this recipe

  

  Made this with wholemeal pastry and like Valerie struggled to get all the filling in the pie. I think I would use less potatos next time so less carbs. The kids enjoyed it and will definately make again

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• vegetarian recipes

  29 November 2010

  vegetarian recipes commented on this recipe

  i intend to try this tonight but from reading comments on quantities fitting in pie i will use half amounts suggested interested to see if egg remains soft though.

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• Scabs

  24 January 2011

  Scabs rated and commented on this recipe

  

  My husband and I thought that this was very bland and will not be making it again

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• le

  06 February 2011

  le rated and commented on this recipe

  

  i reduced the filling as suggested and added mushrooms as well, it was tasty but felt abit dry...maybe adding a creamy/cheese would help. however, the next day it did taste alot nicer. i agree with christien getting the eggs soft is next to impossible as despite sealing the pastry well, if you have to make a hole for the steam to escape doesn't that defeat the sealing process.....or maybe thats just my thinking

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• Jemina

  11 December 2012

  Jemina rated and commented on this recipe

  

  This is my favourite pie to make although I always use fresh spinach instead of savoy cabbage as I think it has more flavour. The mixture of ingredients is very tasty and it's brilliant if the eggs are still a bit runny when you cut the pie open (although I admit that doesn't always happen). Thoroughly recommended, especially on cold winter evenings!

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• hannahsg

  18 December 2012

  hannahsg rated and commented on this recipe

  

  I made this last night and found it really tasty, however it is somewhat dry. Suggest making gravy to serve with it or adding some kind of sauce to the pie. Not sure what/how though as I don't want to affect the cooking of the pastry, which, for the first time for me, actually cooked!

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• merrimum

  28 December 2012

  merrimum rated and commented on this recipe

  

  Gorgeous flavours, but a few niggles. The quantities weren't right - I only had enough pastry for a lid (you'd need double quantity of pastry to make both base and lid) - however, we liked it without a pastry base anyway. The eggs were solid rather than being soft - can't imagine how you'd manage runny eggs, unless you lifted the lid and added them after the pastry had already been cooked for a while (but then the pastry would probably break?). Also, I added half a pint of stock (vegetable Oxo cube) to the cabbage layer so that the pie wasn't too dry. We used some of the left-over filling to make a lovely frittata the following day. Will definitely make again.

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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

Preparation and cooking times

Prep 30 mins

Cook 55 - 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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