Onion pie

Onion pie

Calzone pugliese

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g plain flour, plus extra for dusting
100ml olive oil, plus extra for oiling
1 egg, beaten
100ml dry white wine
salt

Filling

Quantity Ingredient
3 tablespoons olive oil
1kg red onions, sliced
160g salty ricotta cheese
50g pecorino cheese, freshly grated
4 eggs, beaten

Method

  1. To make the pastry, put the flour in a bowl and make a well in the centre. Add the olive oil, egg and white wine, and gradually mix into the flour to make a dough, adding water if necessary, and a pinch of salt. Wrap in cling film and chill for 30 minutes before rolling. Meanwhile, preheat heat the oven to 200ºC.
  2. For the filling, heat the oil in a pan and cook the onions until soft. Leave to cool, then mix with the ricotta, pecorino and most of the eggs (save a little for glazing).
  3. Roll out the pastry on a lightly floured surface to a 3mm thick round and place on an oiled baking tray. Pile the filling onto the centre of the pastry, and fold over to enclose the filling in a half-moon shape. Press the edges together to seal and brush with the reserved egg. Bake in the preheated oven for about 20 minutes.
  4. This pie can be eaten warm or cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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