Green Onion Pie

photo by a user photo by a user
Ready In:
2hrs 5mins


  • 12 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 12 fluid ounces table cream
  • 2 eggs, lightly beaten
  • 12 lb puff pastry


  • 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 (don’t 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.

Questions & Replies

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  1. 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.
  2. jwilkins
    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.
  3. Donna
    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:)


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