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.
140 g / 250 ml cake flour
60 g / 70 ml butter or margarine
1 egg yolk
±15 ml ice-cold water
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.
- 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.
Recipe by Carolié de Koster from the Art Of Cooking p. 394.