Green Onion Pie Recipes

Steps:

• 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.

Steps:

• Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees.
• Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
• In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
• Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside.
• Combine the milk, cream, buttermilk, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove the saucepan from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes.
• In a small bowl, lightly beat the egg yolks. Then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture.
• Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold 1/3 of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites.
• Transfer the mixture to the prepared baking dish, and bake until the spoonbread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately.

Steps:

• In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
• Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
• Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
• Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

Steps:

• 1 In a large bowl, sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. 2 Add the olive oil, 2 1/2 cups of flour, and the salt. Stir the mixture until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour if needed. The dough should feel moist but not sticky. Shape the dough into a ball. 3 Oil a large bowl and place the dough in it, turning it once to oil the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. 4 Meanwhile, prepare the filling: Trim the onions, removing the root end and any bruised outer leaves. Trim about 1 inch from the tops. Cut the onions in half lengthwise, then crosswise into 1/2-inch pieces. 5 In a large skillet, heat the oil over medium-low heat. Stir in the onions. Cover the pan and cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Remove from the heat. Stir in the olives and let cool. 6 Place a rack in the center of the oven. Preheat oven to 400°F. Flatten the dough to eliminate air bubbles. Divide the dough into 2 pieces, one about twice as large as the other. 7 On a lightly floured surface, roll out the larger piece of dough to a 12-inch circle. Loosely wrap the dough around the rolling pin and transfer it to a 9-inch springform pan. Center the dough in the pan and press evenly to fit. Spread the filling evenly over the dough leaving a 1-inch border all around. 8 Roll out the remaining dough to a 9-inch circle. Place the circle over the filling. Pinch the edges of the dough together to seal. With a small, sharp knife, cut eight 1/2-inch slits in the top of the dough. 9 Bake 40 minutes or until browned. Cool 10 minutes on a wire rack. Remove the sides of the pan. Let cool 15 minutes more. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 425 degrees.
• Bake the pie shell for 12 minutes or until just golden.
• Let it cool for 8 minutes.
• Reduce oven temperature to 325 degrees.
• Cook onions in oil till tender.
• Sprinkle cheese in bottom of pie shell. Top with bacon and onion.
• Combine the remaining ingredients.
• Pour over cheese in pie shell.
• Bake at 325 degrees for 40 minutes or until set.
• Let stand for 10 minutes before serving.