Pie Crust (makes 2)
2 deciliters of water
1 tea-spoon of salt
50 grams of graham flour
350 grams of plain flour
150 grams of butter (room temperature)
1 deciliter of coffee cream (9%)
1 1/2 decilitres of milk
Salt and Pepper
1 pinch of Cayenne pepper
1 good handful of chives
Making homemade Savoury Pie
Set your oven to 200 degrees Celsius. Add flour and butter to a bowl and use your hands to crumble in the butter, until you have a bread crumb like mixture. Add salt, and water and use your hands to knead the dough until its gathered. You can let the dough rest in the fridge for an hour, to make it easier to roll out, but I found it just as easy to roll out straight away. Part the dough into two halves and use a rolling pin to roll out the dough on a floury surface. Fit the dough to the pie forms. If some of the dough goes outside the form just press it to the sides of the form. Put the pie tins in the fridge while you make your fillings.
Make the egg batter first, by adding all the ingredients to a bowl, mixing well. Later you will pour the batter over the fillings. My choice of fillings really depended on what I had in the fridge at the time. Now, I’m not to sure of the quantity, but you get an idea as you start to adding you fillings to the pie form. Any leftovers, will fit well in an omelet (check our my Farmer’s Omelet recipe) or in a wok or a fry up (check out my Vietnamese Fried Rice recipe).
I sliced my fillings, tomatoes, champignons and ham and finely chopped the chives. I added the frozen spinach to a casserole, to defrost. When the spinach was defrosted I mixed in chives, ham and champignons. I parted the filling between the two pie forms, laying tomato slices on top, and sprinkling with cheese. In the end I poured over the egg batter. The pie forms go in the oven, middle shelf, for about 35 minutes. You can always wiggle the tin, to see if the egg has set.
Be sure to try out different fillings, potatoes, bacon, whatever comes to mind. And if you have some great tips let me know.