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Cheese and onion beignetsSausage, onion and egg pie

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)

PASTRY

  • 185 g (6.5 oz) plain flour

  • Pinch of salt

  • 2 Tbsp butter

  • Cold water to mix

  1. 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.

  2. Preheat the oven to 200C/400F/Gas Mark 6. Brown the sausages on all sides in a non-stick frying pan.

  3. Combine the sauce with the sausages, eggs and capers (if using), then turn into a buttered pie dish.

  4. 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.

  5. Bake in the hot oven for 45 minutes, or until the pastry is well browned. Serve immediately with freshly cooked vegetables in season.

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