This is yet another pie, which I wanted to do for a long time already. It is also the first non-sweet pastry I tried. The preparation – especially the cutting of the many onions – leaves long lasting impressions 🙂
The curd-oil dough I use is also uѕefull as alternative to a yeast dough in pizza or cakes with yeast-pastry.
- Duration: 1h
- Degree of difficulty: Easy
Ingredients
- Curd-Oil dough
- 400 g flour
- 250 g curd
- 8 tablespoons oil
- 8 tablespoons milk
- 1 pinch salt
- 1 egg
- 1 packet baking powder
- Filling
- 7 onions
- 3 eggs
- 300 ml sour cream
- 300 g yoghurt
- 300 g cheese
- 300 g ham or bacon
- 1 tablespoon starch
- Spice (salt, pepper, etc. )
Getting ready
Curd-Oil Dough
Mix flour, baking powder and a pinch of salt. Add curd and oil and mix well. Beat the egg with milk and mix it in. Continue mixing until you have a nice, homogeneous dough.
Filling
Peel the onions and cut them into slices. Steam them a little, but not too long. They will still be cooked when everything is in the oven.
Chop the ham or bacon into cubes and render or fry them as you like.
The cheese should be ground and then mixed with cream, yoghurt and starch. Beat the eggs and mix them in. Add spices as you like, but pay attention to the salt from the bacon.
Preparation
Roll the dough out on a greased baking tray. Pull it up on the edges to have a frame for the filling. Now distribute the onions and then the bacon or ham on top. Finally add the sauce on top and distribute it evenly.
Place the tray in the preheated oven at 200°C top/bottom heat. Bake the pie for about 40 minutes. When the dough on the edge becomes brown, it is a sign that it will be a bit dry. But that is not bad.
Best enjoyed warm! 🙂