Endive Pastry Pie
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 1 onion (chopped)
- 2 cloves garlic cloves
- 4 heads Chicory (outer leaves removed and chopped)
- 1.333 cups cream (30% fat)
- ⅞ cup milk
- 4 eggs
- Nutmeg
- 14 ozs all-butter Puff pastry
Preparation
Kitchen utensils
2 Pots, 1 Skillet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Kitchen shears, 1 Lid, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4.
2.
Melt the butter in a large pan and cook the onion until soft. Add the garlic and chicory and cook gently for 10 minutes stirring from time to time.
3.
Beat the cream and milk together with 3 of the eggs, season with salt, pepper and nutmeg and stir into the chicory mixture. Pour into an ovenproof pie dish.
4.
Roll out the pastry to a thickness of about 1/2 cm and cut a top for the pie, crimping the edges to make a good seal. Decorate the pie with the pastry scraps and brush with the remaining egg, beaten. Bake for 20 minutes or until the pie is golden brown.
