Fresh Savoy, red onion & egg pie

Fresh Savoy, red onion & egg pie

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(13 ratings)

Prep: 30 mins Cook: 55 mins - 1 hr


Serves 4
A great vegetarian main - perfect pastry and a scrummy filling

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal649
  • fat36g
  • saturates16g
  • carbs69g
  • sugars0g
  • fibre6g
  • protein17g
  • salt0.78g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 450g new potato, diced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 medium red onion, thinly sliced
  • 450g Savoy cabbage, shredded
  • 1 garlic clove, crushed
  • 1 tsp cumin seeds
  • 1 dried chilli, crushed



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 quantity shortcrust pastry (see 'Goes well with' below) made with 2 tbsp lightly crushed cumin seeds
  • 4 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp milk, to glaze



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

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Comments, questions and tips

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2nd May, 2010
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!
4th Apr, 2009
Really didn't like this and it was nothing to do with the pastry. Flavours didn't work together in my opinion.
6th Jan, 2009
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?
1st Aug, 2008
What a wonderful pie, my only problem was getting all the filling in a 20cm pie!
20th Mar, 2008
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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