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…


  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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15th Aug, 2017
Dry and very little flavour. Not worth all the work!
26th Jul, 2016
A solid base and with a few amendments very nice indeed. I've cooked this several times and refined it with some easy steps (in tips if you are interested). I'd say it gets 4 stars after alteration
24th Mar, 2015
Having a whole savoy cabbage left over to use up, I found this recipe and tried it. We enjoyed the taste, although it's certainly not something I would have done (potatoes in pastry? Cabbage in a PIE?) . But it stank somethin' awful. I had to put it outside until we were ready to eat it! Didn't look at the pastry recipe - just did 300 g of shortcrust pastry. There was a little left over. I made two small pies rather than the one big one. You really do need the 1.5 hours, though - all that chopping and frying in batches took the best part of an hour, and then a further half hour in the oven.
28th Dec, 2012
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.
18th Dec, 2012
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!
11th Dec, 2012
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!
6th Feb, 2011
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
24th Jan, 2011
My husband and I thought that this was very bland and will not be making it again
29th Nov, 2010
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.
30th Oct, 2010
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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26th Jul, 2016
I enjoy taking promising and unique recipes and making them better! The concept of this pie was really interesting so I made it several times, slowly honing the recipe Tip 1: More pastry! (Or less filling) I reckon at least another half portion Tip 2: The pie can be a little dry so I whip up some white sauce which is really easy as you already have all the necessary ingredients (although I recommend a good spoon of dijon mustard also) Tip 3: More water to cook cabbage (another tbsp) Tip 4: Get a really good seal on the pastry, increase the temp of the oven and cook for less time in order to keep the egg runny Tip 4:
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