- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 450g new potato, diced
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…
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.
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.
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.
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.