You can substitute the smoked brisket with another smoked meat, such as smoked chicken. Even a very small piece will do — it gives the whole pie a wonderfully appetizing aroma. But even without any smoked meat, you can still make this pie and it will be just as delicious. By the way, you can barely taste the onion in the finished pie — it becomes incredibly soft and tender.
Ingredients:
- Dough:
- 150 g flour
- 70 g butter
- 5 tbsp milk
- salt
- Filling:
- 300 g onion
- 50 g smoked brisket
- 30 g butter
- 2 tbsp vegetable oil
- salt
- pepper
- Custard filling:
- 2 eggs
- 100 ml milk
- 100 ml heavy cream (any kind)
- salt
How to cook onion pie
Make the dough. Add the flour and 1/3 tsp salt to a bowl. Grate the cold butter (straight from the fridge) on a coarse grater directly into the bowl. Occasionally toss it lightly with the flour to keep the pieces from sticking together.
On a lightly floured surface, roll the dough out into a circle 2–3 cm larger in diameter than your baking pan.
I used a 22 cm diameter pan (I recommend using the same size or smaller). Wrap the dough around the rolling pin and transfer it to the pan — the sides should be about 3 cm tall. Prick the dough all over with a fork, then refrigerate for 30 minutes.
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