Meera Sodha’s vegan recipe for caramelised onion, saffron and potato pie | Food

In just about every wander of everyday living, there are unsung heroes. They’re not always timid, but they only never draw notice to on their own and the price they add or function they do. In the planet of ingredients, I would put onions, pastry, saffron and potatoes in this classification. None tends to perform a starring part, but, fairly, crucial supporting acts. Today’s recipe is a homage to all of these components, whose flavours arrive with each other in smooth harmony. Nonetheless, even assist functions have to have assist occasionally, and no pie is complete devoid of a salad, so I’d really propose a bowlful of leaves dressed in dijon mustard, lemon juice and olive oil to sit along with.

Caramelised onion, saffron and potato pie

You’ll will need a 20cm springform cake tin for this.

Prep 15 min
Cook dinner 1 hr 50 min
Serves 4

4 tbsp olive oil
2 massive onions, peeled and sliced
1½ tsp great sea salt
3 garlic cloves
, peeled and grated
12 saffron strands
½ tsp coarsely floor black pepper
1 tsp moderate curry powder
2 x 320g packs completely ready-rolled shortcrust pastry
– I like Jus-rol
500g maris piper potatoes (ie, 2 significant types), peeled and slash into 3mm-thick slices
Oat milk, for glazing

Warmth the oven to 200C (180C lover)/390F/gasoline 6 and line a 20cm springform cake tin with greaseproof paper.

Warmth the oil in a wide frying pan more than a medium heat and, the moment it is scorching, increase the onion and salt and saute, stirring consistently, for 20 minutes, until finally lowered and caramelised. Stir in the garlic, saffron, pepper and curry powder, cook for three minutes, then acquire off the heat.

Just take the two the pastry sheets out of the fridge and unroll them on a worktop. Carefully set the lined tin on major of a single sheet of pastry and, employing a table knife, score a circle in the pastry which is 2cm much larger than the tin. Set this to one particular side, even now on its backing paper, along with the offcuts.

Take the other sheet of pastry so the longest facet is going through you (ie, like a landscape picture), then reduce an 8cm strip off the correct-hand facet, leaving you with a sq. of pastry. Lay this above the tin, gently force it down into the centre, then press into the bottom and sides. Use the slice-off strip to patch up the sides of the tin all the way up, permitting any excess to hold above the edge.

To fill the pie, just take about a third of the potato and layer the slices neatly in the bottom of the tin, overlapping them by fifty percent a centimetre. Major with fifty percent the cooked onions, spreading them thinly in excess of the potatoes, then include a different layer of potatoes. Prime this with the remaining onions and complete with a remaining layer of potatoes. It will not seem like the pie is really comprehensive, but do not fear.

Clear away the paper from the slice-out pastry circle, lay it on prime of the closing layer of potatoes and frivolously press the edges within the tin. Fold the overhanging edges again around the top rated and either crimp or seal them shut with a fork. Minimize a 2cm cross in the middle of the lid, so steam can escape though baking. Slash out any attractive designs you extravagant from the leftover pastry (some onions, possibly) and arrange on the top.

Brush the pastry lid all around with oat milk, then bake for an hour and 15 minutes. After this time, poke a skewer into the centre: if there’s resistance, return to the oven for an additional 15 minutes usually, if the skewer passes very easily by way of the potatoes, get rid of the pie from the oven and leave to relaxation for 10 minutes.

To take out the pie from the tin, thoroughly run a palette knife all about the edge and, once the tin is interesting more than enough to the touch, open up the tin and lift it up and above the leading. Transfer the pie on to a serving plate, minimize into thick wedges and provide warm with a shiny, leafy salad.

Trisha Anderson

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