Total Time
2hrs 5mins
Prep 20 mins
Cook 1 hr 45 mins

Ingredients Nutrition

  • 12 lb green onions, thickly sliced or 12 lb leek, white only,thinly sliced
  • 1 lb lean boneless pork, cut into small cubes
  • 5 fluid ounces milk
  • 2 12 fluid ounces table cream
  • 2 eggs, lightly beaten
  • 12 lb puff pastry

Directions

  1. Pre-heat oven to 400°F.
  2. Par-boil the green onions or leeks and drain well.
  3. Fill a pie dish with the green onions or leeks and pork and pour in the milk.
  4. Cover with foil and bake for about 1 hour (don’t worry if it looks curdled).
  5. Stir the cream into the eggs, then pour into the dish; allow the pie to cool.
  6. Pre-heat oven to 425°F.
  7. Roll out the pastry on a lightly floured surface to 2 inches wider than the dish.
  8. Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish.
  9. 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.
  10. Make a hole in the centre of the pie and use pastry trimmings to decorate.
  11. Bake for about 25-30 minutes, until risen and golden brown.
Most Helpful

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.

4 5

My husband loves onions, and loved this....he's just not keen on puff pastry....otherwise he would have given it a 5-star review.

4 5

oops this should be 5 stars... I have made something very similar to this and it is sooooo good, I am glad to have a recipe for it, I urge everyone to try this. Thank you for the recipe:)