Friday, April 4, 2008

Portugal - #4


This recipe was again chosen because of the peas! I made mini-size pies because I was home alone and didn't need a 9" pie. I made them in muffin pans, and I halved the recipe. These were delicious little pies, i paired them with a spinach salad.

Egg Pie with Peas and Sausage

Crust:
1 cup all purpose flour
¼ cup vegetable oil (subbed 1 tbsp. EVOO)
2 tbsp. milk
¼ tsp salt
Put the flour into a small mixing bowl. Mix together the oil, milk,and salt, and pour into the flour. Mix lightly with a fork until justincorporated.
Form into a ball and then roll out between 2 sheets of wax paper until it fits a 9" pie pan. Press into pan and trim excess. Bake at 350 for 8 minutes. Set aside to cool.
Filling:
1 cup frozen peas
¼ cup olive oil
1 onion, peeled and chopped
1/3 lb. chourico, crumbled
¼ cup parsley
4 eggs
1 cup milk
Salt and pepper
Raise oven temperature to 400 degrees. Beat eggs and milk together in a bowl, add in remaining ingredients, pour into pie crust. Bake for 50-60 minutes, until golden, puffed and set.

Portuguese Cooking - The Authentic and Robust Cuisine of Portugal, Carol Robertson. North Atlantic Books: Berkley, 1993.

1 comment:

Katie said...

More peas! My husband would die for these! All his favorites in pie form! Yum!