This Nut Onion Pie will please your family and guests.
I serve this Nut Onion Pie for family occasions or holidays or when company comes over. It has richness and deep flavours that everyone likes. I use Portobello mushrooms because I like the deep flavour but you can use any kind of mushrooms you like or have on hand.
This Nut Onion Pie recipe calls for ground nuts. You can combine walnuts, hazelnuts, almonds, Brazil nuts, seeds etc. in a food processor and grind. I always keep a container of ground nuts in the fridge because it is good for sprinkling on yogurt, preparing quick desserts and just a nice and healthy snack when I need something crunchy to pick me up mid-day.
INGREDIENTS CRUST 6 potatoes 1 egg 1/2 cup whole wheat flour Pinch of salt
FILLING 2 onions, chopped 5 Portobello mushrooms, chopped (or any other mushrooms) 1/4 cup olive oil 1 cup whole wheat bread crumbs 1 cup ground walnuts or any combination of ground nuts 1 tbsp. soy sauce 1/2 cups water Fresh or dried oregano leaves Salt and pepper, to taste
PREPARATION CRUST Peel the potatoes, cut into chunks and boil. When cooked through, remove from heat and cool. Mash the potatoes with the egg and flour and salt. You can whizz them in the food processor if you want a smoother texture.
FILLING Heat the olive oil in a pan and add the chopped onion. Sauté for a few minutes until the onion is transparent. Add the chopped mushrooms and continue to sauté until the mushrooms have released their juices and most of the liquid has cooked out. Add the crumbs and ground nuts, 1/2 cup water and spices. Simmer for 5 minutes.
ASSEMBLY Brush olive oil over the bottom and sides of a pie plate. Or you can use cooking spray instead. Using 1/3 (or maybe a bit more) of the potato mixture, line the bottom of the pie plate forming the crust. Bake in a preheated oven (180C, 350F) for 8 minutes.
Fill the pie crust with the onion-nut filling. Pile the remaining potato mixture on top and form the upper crust. Make sure you have covered the entire pie and the edges are sealed. Return the pie to the oven and bake until the potato crust is golden.
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I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
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