Cheese and onion beignetsSausage, onion
and egg pie
A comforting winter dish - leftover cooked ham could be used instead of
sausages if you wish.
Preparation time: 45 minutes
Cooking time: 45 minutes
Serves 6 to 8
2 large onions, cut into 4 or 6
250 ml (9 fl oz) water
1/2 tsp ground mace or 2 bay leaves
250 ml (9 fl oz) milk
3 Tbsp butter
2 Tbsp plain flour
Salt and black pepper
6 to 8 thick sausages, cut into 4 cm (11/2 in) chunks
4 hard-boiled eggs, quartered
2 Tbsp capers (optional)
Place the onions in a saucepan with the water and mace or bay leaves.
Cover and simmer until tender, about 15 minutes. Remove the flavorings
and add the milk, butter and flour. Bring to the boil, stirring
continuously until thickened. Season to taste then remove from the heat
and allow to cool slightly.
Preheat the oven to 200C/400F/Gas Mark 6. Brown the sausages on all
sides in a non-stick frying pan.
Combine the sauce with the sausages,
eggs and capers (if using), then turn into a buttered pie dish.
Mix the flour and salt, then rub in the butter until the mixture
resembles fine breadcrumbs. Add sufficient water to bind to a stiff
dough, then roll out on a lightly floured board and use to cover the
pie. Make a hole in the middle of the pastry with a knife to allow the
steam to escape and to keep the pastry crisp, and use any trimmings to
make pastry leaves to decorate the pie. Place the pie on a baking
sheet, in case some of the filling bubbles over.
Bake in the hot oven for 45 minutes, or
until the pastry is well browned. Serve immediately with freshly cooked
vegetables in season.