Pie with red onions and cranberries

Autumn season is good not the only for it’s seasonal produce but also for holidays! And as Halloween and Bonfire Night are over this means that we can start to think about Christmas entirely.
I will not surprise you if I’ll say that winter holidays are my favourite! First of all Christmas means a chance for me to see family and friends. Everyone loves Christmas for it’s parties, and for me there is no better party then to spend time with the family. It means a cozy atmosphere, homemade food, family secrets and jokes. That’s why I was absolutely happy when Waitrose contacted me and asked to tell about hosting a Christmas party, making food for my guests and preparing my #HomeForChristmas. My thoughts and advices how to host your perfect Christmas party you can find out by checking my article in this week’s Waitrose Weekend magazine.
One of the meals which reflect my attitude towards good food are pies. I think it’s an excellent option for any party as you can make different filling, serve it either warm or cold, cut into many bites so everyone can try it.
Today I wanted to share one of my favourite pies with you – Onion pie, which I made with red onions and added a handful of dried cranberries which made this pie perfect for any Christmas party!

onion_pie_1onion_pie_3onion_pie_2onion_pie_4

Pie with red onions and cranberries
(28 cm in diameter)


 

Shortcrust pastry:
210 g flour
110 g cold butter
2-3 tbsp ice water
1 egg yolk
1/2 tsp icing sugar
pinch of sea salt

Filling:
 5 big red onions
 3-4 slices of bacon
 4 eggs
 2 tbsp soured cream
 1 tbsp whole milk
 1 tbs dried cranberries
 salt, pepper

Cut the cold butter into small cubes. Sift flour onto working surface, then rub it in the butter with the knife until the mixture becomes crumbly. Add salt, egg yolk and ice water. Knead the soft dough very quickly. The ingredients (butter and water) must be very cold. That’s why you should place them into the fridge for 1 hour before cooking. Also you must knead the dough very quickly, because if the butter begins to melt, the dough won’t have the desired consistency. Those are important rules, if you want to make really good crusty pie pastry.
Place the dough between two sheets of parchment paper and roll out. It’s really convenient to roll out your dough this way. If the paper slides on the table, sprinkle a some flour under it. Cut a circle from the dough and gently place it to the floured baking pan. This dough is fat enough, so you shouldn’t grease the pan, just sprinkle with flour. Prick it with the fork. Cover with the towel and leave the dough in the fridge. You can also leave this dough overnight, it will save your time in the morning.
Meanwhile prepare the filing.
Cut the onions very thinly. Preheat the pan, cut the bacon into small pieces and fry on the pan for a few minutes. Add cut onions and cook on medium heat stirring constantly for about 10-15 minutes, until the onions are soft. Add cranberries, salt, pepper.
Take the pan with the dough from the fridge. Place the onions filling over it. Mix eggs with soured cream and milk into a medium bowl and pour over the onions.
Preheat the oven to 175 degrees C and bake the pie for 35-40 minutes until the crust  is lightly golden.
Served warm or cold are both perfect!

onion_pie_8onion_pie_5