[ad_1]
In each stroll of life, there are unsung heroes. They’re not essentially timid, however they merely don’t draw consideration to themselves and the worth they add or work they do. On the earth of substances, I might put onions, pastry, saffron and potatoes on this class. None tends to play a starring position, however, fairly, very important supporting acts. As we speak’s recipe is a homage to all of those substances, whose flavours come collectively in easy concord. Nevertheless, even help acts need assistance generally, and no pie is full with no salad, so I’d extremely suggest a bowlful of leaves wearing dijon mustard, lemon juice and olive oil to sit down alongside.
Caramelised onion, saffron and potato pie
You’ll want a 20cm springform cake tin for this.
Prep 15 min
Prepare dinner 1 hr 50 min
Serves 4
4 tbsp olive oil
2 massive onions, peeled and sliced
1½ tsp high quality sea salt
3 garlic cloves, peeled and grated
12 saffron strands
½ tsp coarsely floor black pepper
1 tsp delicate curry powder
2 x 320g packs ready-rolled shortcrust pastry – I like Jus-rol
500g maris piper potatoes (ie, 2 massive ones), peeled and reduce into 3mm-thick slices
Oat milk, for glazing
Warmth the oven to 200C (180C fan)/390F/gasoline 6 and line a 20cm springform cake tin with greaseproof paper.
Warmth the oil in a large frying pan over a medium warmth and, as soon as it’s scorching, add the onion and salt and saute, stirring commonly, for 20 minutes, till diminished and caramelised. Stir within the garlic, saffron, pepper and curry powder, prepare dinner for 3 minutes, then take off the warmth.
Take each the pastry sheets out of the fridge and unroll them on a worktop. Gently put the lined tin on prime of 1 sheet of pastry and, utilizing a desk knife, rating a circle within the pastry that’s 2cm bigger than the tin. Set this to 1 facet, nonetheless on its backing paper, together with the offcuts.
Take the opposite sheet of pastry so the longest facet is dealing with you (ie, like a panorama image), then reduce an 8cm strip off the right-hand facet, leaving you with a sq. of pastry. Lay this over the tin, gently push it down into the centre, then press into the underside and sides. Use the cut-off strip to patch up the perimeters of the tin all the way in which up, permitting any extra to hold over the sting.
To fill the pie, take roughly a 3rd of the potato and layer the slices neatly within the backside of the tin, overlapping them by half a centimetre. Prime with half the cooked onions, spreading them thinly over the potatoes, then add one other layer of potatoes. Prime this with the remaining onions and end with a closing layer of potatoes. It received’t seem like the pie may be very full, however don’t fear.
Take away the paper from the cut-out pastry circle, lay it on prime of the ultimate layer of potatoes and evenly press the perimeters contained in the tin. Fold the overhanging edges again excessive and both crimp or seal them shut with a fork. Lower a 2cm cross in the midst of the lid, so steam can escape whereas baking. Lower out any ornamental shapes you fancy from the leftover pastry (some onions, maybe) and prepare on the highest.
Brush the pastry lid throughout with oat milk, then bake for an hour and quarter-hour. After this time, poke a skewer into the centre: if there’s resistance, return to the oven for an additional quarter-hour; in any other case, if the skewer passes simply via the potatoes, take away the pie from the oven and depart to relaxation for 10 minutes.
To take away the pie from the tin, rigorously run a palette knife throughout the sting and, as soon as the tin is cool sufficient to the contact, open the tin and elevate it up and excessive. Switch the pie on to a serving plate, reduce into thick wedges and serve heat with a shiny, leafy salad.
[ad_2]
Supply hyperlink