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. #yourguardianchef #pierecipes #vegetarianrecipes
Servings 4 people
For the caramelized sweet potatoes
For the caramelized onion
Short pastry (double the size of the pastry for a large pie)
Caramelize the sweet potatoes
Peel and cut the sweet potatoes into cubes
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.
Bake in a hot oven at 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
Once they become translucent, add the sugar and 1/4 cup of water, lower the temperature and let them simmer for 20 minutes
Add the spinach and finish cooking
Mix all ingredients in the mixer.
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 1/3 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 1/3 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
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.
Mix together the caramelized sweet potatoes, the onion, the spinach, the eggs and the chevre broken into pieces. Put aside 4 small slices of chevre
Fill the pie halfway
Add a slice of bacon (optional) and the slice of chevre you have put aside previously
Cover with the remaining filling
Cover with the top pastry, seal the sides and make few holes on the top to let the steam out while cooking
Bake the pies in the oven at 180 C for 30 minutes
Let them rest for 10 minutes before removing them from the tins
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
- 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 1/2 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
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