Pie with Brussels sprouts and caramelised onion – Vegetarian

Crispy, buttery pastry that holds a hearty filling of tender, slightly sweet caramelised onions, tasty Brussels sprouts, crunchy nuts, and tangy, creamy blue cheese: this is how I would describe this simple yet really delicious pie. Each bite is a perfect balance of savoury, nutty, and slightly sweet flavours.

Quick to prepare yet packed with flavour, and calorie conscious, this pie is perfect for impressing guests or simply treating yourself to something special. Pair it with a fresh salad or a glass of white wine, and you have a vegetarian dish that’s both comforting and elegant.

Ingredients: (for 4 portions – my tray was 22/12 cm)

• 2 large yellow onions
• 2 garlic cloves
• 100 g blue cheese, cut into cubes
• 3 large eggs
• 300 g Brussels sprouts
• 20 g butter
• 50 g nuts
• Puff pastry (about half a sheet)
• 20 ml balsamic vinegar
• Salt and pepper
• fresh rosemary for decoration (optional)

Preparation:

Peel the garlic and press it through a garlic press. Roughly chop the nuts. Peel the onions, cut them in half, and then slice into even pieces. Wash the Brussels sprouts and cut them in half.

Bring a pot of salted water to a boil. Once boiling, add the Brussels sprouts and cook for about 6–7 minutes. When tender, drain them in a colander and put them aside.

Preheat the oven to 220°C (428°F).

In a skillet, melt the butter over medium heat. Add the sliced onion and garlic, stir well, cover, and let them cook for about 7–8 minutes, stirring occasionally. Then add the balsamic vinegar, salt, and pepper to taste, mix well, and let them caramelise for another 2 minutes.

In a bowl, whisk the eggs, then stir in the caramelised onion and combine.

Line a baking dish with baking paper and add the puff pastry, making sure it comes up along the sides. Prick the base with a fork. Add the well-drained Brussels sprouts, then pour the egg and caramelised onion mixture evenly over the top. Spread everything out so it’s evenly distributed.

Sprinkle the blue cheese evenly over the Brussels sprouts and onions, then add the nuts. Fold the extra dough over the pie. Top with a few sprigs of rosemary for garnish, if you like.

Bake in the preheated oven for 25–30 minutes, or until the pie is beautifully golden and cooked through.

Let the pie cool for about 10–15 minutes before serving.

If you try the recipe, let me know how you liked it! 😊

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