So we painted ourselves into a bit of a corner with our foolish pie fillings competition, but we’re pie-men of our word. And thus we found ourselves making a pie from pickled eggs, pickled onions and a retro crisp selection; the principal components of Welsh Tapas (thank you, Jo Cresswell). Makes enough for 3 lunch-sized pies (although why anyone would want to make more than 1…)
3 pickled eggs
3 large pickled onions
2 packets pickled onion flavour “Space Raiders” crisps
1 packet smokey bacon flavour “Pom Bear” crisps
50ml single cream
Handful of chopped parsley
Pinch of salt and pepper
300g shortcrust pastry
- Make a quiche-type base by beating together the eggs, milk and cream. Add the parsley, salt and pepper. Dice up the pickled onions and crush up the Pom Bears and fold this in.
- Line a 3½ “ pie tin with sortcrust pastry. Carefully place a whole pickled egg in the center. Fill around this with the egg, onion mix. Crumble the space raiders on top and lid with pastry.
- Decorate, glaze with egg or milk and bake at 180 for 40 mins, or until the pastry is golden.
- Allow to cool, take a day trip to Newport and enjoy.
And for the runner up: a voucher for 4 pies, redeemable at the Timmy's Pies Saturday market stall. We actually baked the voucher, but it was too fragile to send to Holland so we took a picture, printed it out and laminated it instead. We ate the actual pastry voucher. It tasted good.