Ingredients with Measurements:
- 1 large marrow, peeled and sliced
- 2 large onions, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 1 sheet of shortcrust pastry
- 1 sheet of puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic, and cook until the onions are soft and translucent, about 10 minutes.
3. Add the sliced marrow to the skillet, along with the dried thyme, dried rosemary, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Roll out the shortcrust pastry on a floured surface, and line the bottom of the pie dish with it. Trim the edges.
5. Pour the marrow and onion mixture into the pie dish.
6. Roll out the puff pastry on a floured surface, and cover the pie dish with it. Trim the edges, and crimp the edges of the pastry together with a fork.
7. Brush the beaten egg over the top of the puff pastry.
8. Bake the pie in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crispy.
9. Let the pie cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 320
Fat: 19g
Carbohydrates: 30g
Protein: 5g
Fiber: 3g
Sugar: 4g
Sodium: 300mg
Substitutions for ingredients:
- Marrow can be substituted with zucchini or yellow squash.
- Shortcrust pastry can be substituted with pie crust or homemade pastry.
- Puff pastry can be substituted with phyllo dough or homemade pastry.
Variations:
- Add grated cheese on top of the pie before baking.
- Add sliced mushrooms to the onion and marrow mixture.
- Add cooked bacon or ham to the onion and marrow mixture.
Tips and tricks:
- Make sure to slice the marrow and onions thinly for even cooking.
- Use a sharp knife to cut the pastry for a clean edge.
- Let the pie cool slightly before slicing to prevent the filling from spilling out.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a side salad and crusty bread.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, on top of the pie before serving.
Pairings:
- Serve the pie with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the pastry is browning too quickly, cover the pie with foil for the remaining baking time.
Food safety advice:
- Make sure to cook the pie until the pastry is golden brown and the filling is heated through to prevent foodborne illness.
Food history:
- Marrow and onion pie is a traditional English dish that dates back to the 16th century.
Flavor profiles:
- The pie has a savory and slightly sweet flavor from the onions and marrow, with a crispy pastry crust.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner, or as a side dish for a holiday meal.
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Region: British