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Seto Sibulapiirak
Seto Onion Pie
A hearty and flavorful savory pie from the Seto region of Estonia, featuring a tender potato-based crust filled with sweet, caramelized onions and a creamy egg-sour cream mixture.
🧂 Ainekset
- 250 g All-purpose flour
- 0.5 tsp Baking powder
- 0.25 tsp Salt
- 100 g Cold butter(cut into small cubes)
- 150 g Cold boiled potatoes(grated)
- 2 Large onions(finely chopped)
- for frying Oil or butter
- to taste Caraway seeds
- 3 large Eggs
- 100 ml Sour cream
👨🍳 Ohjeet
- 1
Prepare the pastry: Boil potatoes and let them cool. Sift flour into a bowl, add butter cubes, and rub with fingertips until crumbly. Stir in salt, baking powder, and grated potato. Knead briefly, wrap, and chill.
💡 Ammattilaisvinkit: Using cold ingredients for the pastry ensures a tender crust. - 2
Prepare the filling: Heat oil or butter in a pan and fry chopped onions until soft and golden (about 15 minutes). Add caraway seeds and season.
- 3
In a separate bowl, whisk together eggs and sour cream.
💡 Ammattilaisvinkit: Ensure the eggs and sour cream are at room temperature for better incorporation. - 4
Preheat oven to 225°C (435°F). Butter a 25 cm tart tin. Roll out pastry and line the tin. Blind bake for 15 minutes until golden.
💡 Ammattilaisvinkit: Line the pastry with baking paper and baking beans for blind baking. - 5
Spread the onion mixture into the blind-baked pastry case. Pour the egg and sour cream mixture over the onions.
💡 Ammattilaisvinkit: Ensure the onions are evenly distributed. - 6
Bake for 20 minutes at 225°C (435°F). Let rest before serving.
💡 Ammattilaisvinkit
- ✓The potato in the crust makes it uniquely tender and slightly moist.
- ✓Caraway seeds are essential for the authentic Seto flavor.
- ✓This pie is delicious served warm or at room temperature.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some variations might include a small amount of cheese in the filling.
- A pinch of nutmeg can be added to the egg mixture.