An idea with a savoury pie to stand in as an any time treat served with salad, as a delightful vegetarian meal or side dish with grilled or braaied meat or fish.
Pastry
140 g / 250 ml cake flour
pinch salt
60 g / 70 ml butter or margarine
1 egg yolk
±15 ml ice-cold water
Filling
125 g / 125 ml Ricotta cheese (see variations)
4 large eggs
1 egg white (yolk used for crust)
5 ml mustard powder
1 ml salt
pinch white pepper
1 spring onion, finely sliced
15 ml fresh parsley, finely chopped
125 ml fresh bread crumbs (about 1 slice)
125 ml milk
250 ml cream
500 ml coarsely grated baby marrow (4 large)
50 g/125 ml grated Cheddar cheese (see variations)
freshly ground black pepper
- Place the flour, salt and butter or margarine into a mixing bowl and rub together until fine crumbs form.
- Make a well in the centre and add the egg yolk and a few drops of water.
- Mix with a fork, gradually adding a little extra water until the dough holds together. The dough should be soft but not too sticky. Knead the dough very lightly only until a smooth dough results.
- Grease a 26–28 cm pie dish with margarine and press the pastry evenly into the dish.
- Shape the edges neatly, pressing it down with the fingertips to thicken the pastry at the edge and refrigerate while the filling is being made.
- Place the Ricotta cheese, whole eggs, egg white, mustard powder, salt and white pepper into a bowl and mash well with a fork to soften the cheese.
- Add all remaining ingredients except black pepper and beat with a whisk until combined.
- Pour the filling into the crust, sprinkle with black pepper to taste and bake at 180º C for about 35 to 40 minutes or until golden and set.
- Serve warm from the oven or at room temperature.
Variations
- Replace Ricotta with cottage cheese or 100g/125ml additional Cheddar cheese.
- Cheddar cheese may be replaced by Tussers, Lichten Blanc or Edam.
- For an onion pie, replace the baby marrow with 2 onions, sliced into rings or coarsely chopped and sautéed about 5 minutes in butter or margarine until limp.
- If preferred add about 100g shredded smoked salmon or ham to the onion filling mixture as given in step 3.\
8 servings
Source: Carolié de Koster, Art Of Cooking p. 394