Main courses

Savoury Shortcrust Pie with Cooking Cream and Onions

Ingredients for cooking
  • 1 Pack of Shortcrust
  • 1 kg Neapolitan onions
  • 50 gr Trevalli butter
  • 20 gr flour
  • 2 eggs
  • 100 gr emmental
  • 100 ml Trevalli UHT cooking cream
  • Salt, black pepper

Cut the onions in thin slices, place them in a pot with abundant water and boil until they are soft. Drain and put in a saucepan over a medium heat with the Trevalli butter, salt and black pepper and complete the cooking.

Meanwhile, oil a mould and dust it with flour, then cover it with shortcrust and skewer lightly the bottom with a fork. Mix the eggs, the Trevalli UHT cooking cream, the flour and the onions (once chilled) in a bowl and finish with the chopped cheese.

Stir, pour and level the filling in the mould. Bake at 180° for around 40-45 minutes (after 20 minutes protect the pie with an aluminium foil for kitchen). Remove from the oven, and after 10 minutes, pull it out from the mould.



Images and recipe by