These rustic style pies are basically the same as the onion and herb tart I made a while ago, except I divided the pastry into 4 to make smaller, individual portion ones. They would make perfect picnic fodder, or for taking with you to the allotment for a tools down break time.
To make the pastry (this is my tried and trusted method): rub 100g butter into 200g plain flour (with an added pinch of salt) until it resembles breadcrumbs. Break in 1 egg, fill half an eggshell with water and add. Bring together into a dough, place onto a sheet of clingfilm, wrap and place in the fridge for 30 mins.
Slice 1 large or a couple of smaller onions. Slice a couple of small courgettes (or a regular sized one) into rounds. Heat some oil in a pan and gently sauté the onions until soft and starting to colour. Remove and set aside. Add the courgettes to the pan and fry until just coloured (these won’t take as long as the onions).
Take your ball of pastry dough and divide into four. Roll a piece out into a rough circle, about saucer sized. Add a couple of large spoonfuls of the onion mix to the middle of the pastry, top with a few slices of courgette and finally a few cubes of feta cheese. Bring the sides of the circle up, overlapping slightly as you do. Do the same with the other 3 pieces.
Beat 1 egg and add a heaped tablespoon of crème fraîche, or roughly the same of double cream. Mix together and pour the mixture into each pie. Brush the outside of each pie with a little milk. Bake in a moderate oven for around 25-30 mins.
Tagged: courgette pies