200 g (8 oz) shortcrust pastry
2/3 cup (150 ml) 1/4 pt thick cream
salt and pepper
4 large onions, chopped
1 tablespoon chopped fresh parsley
1 egg yolk
2/3 cup (150 ml) 1/4 pt thick cream
salt and pepper
4 large onions, chopped
1 tablespoon chopped fresh parsley
1 egg yolk
method
1. Roll out the pastry and line a shallow pie dish.
2. Reserve enough for the lid.
3. Mix onions and parsley with the cream and the beaten egg yolk.
4. Season and pour into the pastry case. Cover with the pastry lid.
5. Bake for 45 minutes at 180°C, 350°F, mark 4.
2. Reserve enough for the lid.
3. Mix onions and parsley with the cream and the beaten egg yolk.
4. Season and pour into the pastry case. Cover with the pastry lid.
5. Bake for 45 minutes at 180°C, 350°F, mark 4.
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