Top Review by jsunshinejull
My father planted an overabundance of green onions in our little garden for the winter, and I couldn't decide what to do with them (even I can't stand to eat fried rice and bean sprout pancakes that often!) but I finally decided on a recipe, and it was this one. I only used about a quarter of the onions, unfortunately. However, the pie turned out alright. I would cook this one a little longer and maybe strain the onions a little longer to make sure it doesn't end up soggy, but otherwise I like it. I had my hesitations (such as the one that came from seeing no seasonings or salt in the ingredients list) but this recipe is a good find.
- 1⁄2 lb green onions, thickly sliced or 1⁄2 lb leek, white only,thinly sliced
- 1 lb lean boneless pork, cut into small cubes
- 5 fluid ounces milk
- 2 1⁄2 fluid ounces table cream
- 2 eggs, lightly beaten
- 1⁄2 lb puff pastry
Directions See How It's Made
- Pre-heat oven to 400°F.
- Par-boil the green onions or leeks and drain well.
- Fill a pie dish with the green onions or leeks and pork and pour in the milk.
- Cover with foil and bake for about 1 hour (dont worry if it looks curdled).
- Stir the cream into the eggs, then pour into the dish; allow the pie to cool.
- Pre-heat oven to 425°F.
- Roll out the pastry on a lightly floured surface to 2 inches wider than the dish.
- Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish.
- Dampen the pastry rim with water, cover with the pastry lid and seal the edges well, then using the back of a small knife'knock up' the edges and then flute them using your thumb and the back of a knife.
- Make a hole in the centre of the pie and use pastry trimmings to decorate.
- Bake for about 25-30 minutes, until risen and golden brown.