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Meera Sodha’s vegan recipe for caramelized onion, saffron and potato pie | Food

lIn every walk of life there are unsung heroes. They aren’t necessarily shy, but they just don’t draw attention to themselves and the value they add or the work they do. In the world of ingredients, I would put onions, pastries, saffron and potatoes in this category. None of them tend to star, but rather vital supporting acts. Today’s recipe pays tribute to all these ingredients, whose flavors come together in a flowing harmony. But even openers need help sometimes, and no pie is complete without a salad, so I highly recommend sitting next to a bowl of leaves dressed in Dijon mustard, lemon juice, and olive oil.

Caramelized onion, saffron and potato pie

You will need a 20 cm springform pan for this.

Preparation 15 minutes
Cook 1 hour 50 minutes
Serves 4

4 tbsp olive oil
2 large onionspeeled and sliced
1½ tsp fine sea salt
3 cloves of garlic
peeled and grated
12 saffron threads
½ tsp coarsely ground black pepper
1 tsp mild curry powder
2 x 320g packs of ready-made shortcrust pastry
– I like gravy roll
500 g maris piper potatoes (ie 2 large ones), peeled and cut into 3mm thick slices
oat milkfor glazing

Preheat the oven to 200C (180C Fan)/390F/Gas 6 and line a 20cm springform tin with greaseproof paper.

Heat the oil in a wide frying pan over medium heat and, once hot, add the onion and salt and cook, stirring frequently, for 20 minutes, until thickened and caramelised. Stir in the garlic, saffron, pepper and curry powder, cook for three minutes, then remove from heat.

Remove both puff pastry sheets from the refrigerator and roll them out on a work surface. Carefully place the lined tin on a puff pastry and score a circle in the dough with a table knife that is 2 cm larger than the tin. Set this aside, still on the backing paper, along with the remnants.

Take the other puff pastry so that the longest side is facing you (ie, like a landscape photo), then cut an 8cm strip from the right side, leaving a square puff. Place this over the tin, gently push down into the center, then press down on the bottom and sides. Use the trimmed strip to patch up the sides of the can completely so that the excess can hang over the rim.

To fill the pie, take about a third of the potato and arrange the slices neatly on the bottom of the tin so that they overlap by half an inch. Top with half of the cooked onions, spread them thinly over the potatoes, then add another layer of potatoes. Top with the remaining onions and finish with a final layer of potatoes. It won’t look like the pie is very full, but don’t worry.

Remove the paper from the cut out circle of dough, place it on the last layer of potatoes and lightly press the edges into the mold. Fold the overhangs back over the top and pinch or seal with a fork. Cut a 2 cm cross in the center of the lid to allow steam to escape during baking. Cut out any decorative shapes you like from the leftover dough (maybe some onions) and arrange them on top.

Brush the dough cover all over with oat milk, then bake for an hour and 15 minutes. Then pierce with a skewer in the middle: if there is resistance, put in the oven for another 15 minutes; otherwise, if the skewer goes through the potatoes easily, remove the pie from the oven and let it rest for 10 minutes.

To remove the cake from the mold, gently run a palette knife around the edge and, once the mold has cooled enough to touch, open the mold and lift it up and over the top. Transfer the pie to a serving platter, cut into thick wedges and serve warm with a light, leafy salad.