Recipe courtesy of Curtis Aikens
Onion and Herb Pie
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 855
- Total Fat
- 56
- Saturated Fat
- 18
- Carbohydrates
- 75
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 145
- Sodium
- 238
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
1/2 stick (2 ounces) butter
2 bunches green onions, chopped (both green and white parts)
1 large onion, diced
4 to 6 ounces wild mushrooms, sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons fresh basil
2/3 cup cooked rice
4 large hard boiled eggs, chopped
1 recipe Homemade Pie Crust
HOMEMADE PIE CRUST:
2 3/4 cups all purpose flour
Dash of salt
1 cup vegetable shortening
6 to 8 tablespoons ice-cold water
Directions
- Preheat oven to 375 degrees F. In a saucepan, melt butter. Add onions and mushrooms, and cook, covered, for about 5 minutes. Add parsley, chives and basil, and cook for another 3 minutes. Add rice and eggs, stirring well. Pour into one of the pie crusts and top with the other crust. Bake 45 minutes.
HOMEMADE PIE CRUST:
- Place the flour and salt in a mixing bowl. Add the shortening and cut with a pastry blender, or use your hands. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9-inch pie pan.