Go Back
–+ servings
The Chelsea Market Heidi Pie
Print

📋Chelsea Market Heidi Pie

This is not their original recipe, but my interpretation of the UK Pieminister Heidi Pie using the same ingredients. Since I am usually making those pies for our picnics, I make 4 small pies but it can also be done in a standard pie tin.
Course Main Course
Cuisine British
Keyword cheese pie, chevre pie, Heidi pie
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 718kcal
Author Laura Tobin

Equipment

Ingredients

For the caramelized sweet potatoes

For the caramelized onion

The rest of the filling

Short pastry (double the size of the pastry for a large pie)

US Customary - Metric

Instructions

Caramelize the sweet potatoes

  • Peel and cut the sweet potatoes into cubes
    2 sweet potatoes
  • Spread the sweet potatoes on a baking tray covered with a parchment paper.  Season with salt and olive oil, the Provencal herbs and a crushed garlic clove.
    1 tsbp Provencal herbs, 1 clove peeled garlic cloves, 1 teaspoon salt, 1 tablespoon olive oil
  • Bake in a hot oven at 390 F - 200 C for 40 minutes, turning them halfway through the cooking

Caramelize the onions

  • In the meantime caramelize the onions, cut them into slices and stir-fry with butter
    2 red onion, 1 tablespoon butter
  • Once they become translucent, add the sugar and ¼ cup of water, lower the temperature and let them simmer for 20 minutes
    1 tablespoon caster sugar
  • Add the spinach, season with salt and finish cooking making sure all the water has evaporated
    7 oz spinach, 1 pinch salt

Short pastry

  • Mix all ingredients in the mixer.
    ½ cup butter, 1 ½ cup flour, 2 tablespoon fresh water, 1 teaspoon salt, 1 fresh eggs
  • Wrap the dough with cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies.
  • Cut the dough into 4 equal pieces, then cut ⅓ from each piece and roll the remaining to cover the bottom of the buttered tins
  • With a fork pierce the dough in the bottom and on the side so no air gets trapped while cooking.
  • With the remaining 4 of the ⅓ dough you have separated earlier, create 4 circles the same size as the pie that you will use as covers.
  • Put tins layered with the pastry and the pastry tops back in the fridge for another 30 minutes

Composing the pies

  • Mix together the caramelized sweet potatoes, the onion, the spinach, and let them cool down
  • Add the eggs and the chevre broken into pieces. Put aside 4 small slices of chevre 
    5 oz French chevre, 2 fresh eggs
  • Fill the pie halfway
  • Add a slice of bacon (optional) and the slice of chevre you have put aside previously
    4 slices round bacon
  • Cover with the remaining filling
  • Cover with the top pastry, seal the sides, brush with an egg wash and make few holes on the top to let the steam out while cooking
    extra egg for brushing
  • Bake the pies in the oven at 355 F - 180 C for 35 minutes
  • Let them rest for 10 minutes before removing them from the tins
  • Serve them warm

Video

Notes

Tips for making the best Heidi pies

  • If you are making the pie for a vegetarian party you can opt out the bacon, but it does add flavour
  • Make sure all ingredients are cold before you put them in the oven
  • All ingredients should be at room temperature and the pastry nice and cold. You can prepare everything the day before and let them rest overnight.
  • If you want a lighter version do not add the chevre slice in the middle
  • Heidi pie can be made in a large tin ( 9 ½ in – 24 cm) but you will have to double the quantity of the short pastry
  • They are at their best for an Easter Monday picnic

Nutrition

Calories: 718kcal | Carbohydrates: 59g | Protein: 24g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 221mg | Sodium: 1904mg | Potassium: 779mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15215IU | Vitamin C: 19.8mg | Calcium: 168mg | Iron: 5.8mg