In a Lazy Afternoon
Do you have those old clippings of recipes you thought you’re gonna try someday but turned out never? Sounds familiar, huh?
I have this recipe for so long! I thought it must be a very delish pie ‘coz I love salted eggs. But still, I didn’t get to taste its real taste, because I ended up eliminating this and that, including the pie crust itself, which by the way, happened to be the very essence of every pie! So I got a Vegetable & Salted Eggs Casserole in the end. Is it good? Well, my tastebud is now used to the blandness of fresh raw vegetables, even craving for it, I can eat them like a pig. But if you’re not fanatic of veggies, you should strictly follow the recipe.
So, guess what, I still haven’t tried this recipe! It’s a curse!
Sausage & Salted Eggs Pie
Source: old edition of Femina Magazine
Crust:
400 g puff pastry
Filling:
1 Tbsp oil, for sauteeing
200 g onion, chopped
150 g salami, cut into 1/2 cm stripes
100 g canned sweet corn (sweet whole kernel), drained
150 g green peas
1/2 of green paprika (about 75 g) or 6 green chillies, cut into thin stripes
1/2 of red paprika (about 75 g) or 3 red chillies, cut into thin stripes
1 tsp chilli powder
1 Tbsp parsley, chopped
100 g sausages, cut 1/2 cm thick
4 raw salted eggs
Salt to taste
- Sautee the onions until tender. Stir in paprikas or chillies, continue sauteeing. Add sausages, salami, corn and spices. Stir well, turn off the heat. Set aside.
- Roll the puff pastry as wide as you can. Use it to line a 20 cm pie pan that has been greased with butter and dusted with a little flour.
- Cut the excessive puff pastry so it fits nicely to the rim of the pan. Set the remaining pastry aside for the top.
- Spoon the cooked filling into the pastry lined pan.
- Crack the salted eggs and put them on the filling.
- Top the pie with the remaining pastry. Cut some pastry for decoration if you like, put it on top. Give several punches/cuts on the top of the pastry to let out steam. Brush with egg yolks, bake until done.
What I skipped:
The pastry, salami, canned corn (substituted with fresh corn), sausages.
Comment by Lesca — October 4, 2006 @ 8:41 am
Mbak, masih sodaraan ama Darwis Triadi ya :-p
Comment by ina — October 4, 2006 @ 1:31 pm
sepertinya kameranya dah sembuh ya mbak…atau dah ada kamera baru…*tuing…tuing* (bagi dong yg lamanya…:))
Comment by duma — October 4, 2006 @ 2:36 pm
Riana, belajar photography dimana sih? Mau dong diajarin
Comment by ruri — October 5, 2006 @ 7:46 am
jadi kesimpulan, loe bikin resep ndiri dunk ya?
lha banyak amat bahan yang di skipnya heheheheee
Comment by nYam — October 5, 2006 @ 11:55 am
kayanya resep modifikasinya lebih menggoda….duh moga-moga nambah ni pahala puasa
Comment by Andrie Anne — October 5, 2006 @ 1:20 pm
Mba, itu pencahayaannya pake available light ato dibantu lampu? Di apt-ku susah dpt available light yg memadai. Mbok ya kapan2 buka kelas photography gitu loh..*kita semua senaaanng*..
Comment by Andrie Anne — October 5, 2006 @ 6:41 pm
Mba Riana..ditunggu banget lho tips n trick-nya. Btw aku beli buku ‘Bikin Mini Studio Foto’ dari Komputer Aktif. Dgn modal murah (bayangin, bikin mini studio pake kardus kulkas bekas!) tapi ok. Cuma kok ya maleees ngerjainnya. Pake beberapa lampu sorot/lampu baca, kertas kalkir, dll. Hehehe..bukunya ok banget lho..harganya juga cuma Rp 22 juta eh 22 ribu ding
Comment by eliza — October 6, 2006 @ 9:59 pm
don’t throw me with your salted eggs ya…but somehow i’m skeptical i’ll like this dish ;P
Comment by deph — October 9, 2006 @ 3:01 pm
duh, bener-bener potograper handal niy.. biar cm liat potonya doank, tp rasanya dah sampe ke ubun-ubun kepala, sayang blom bs nyampe di lidah niy.. he he he.. mbak, blognya aku link ya.. seneng siy liat foodography-nya..
Comment by ruri — February 22, 2007 @ 6:39 pm
eh, nongol lagi nih postingan
hmmm…. kudu ke pasar buat beli telur asin nih
kayaknya sihhh… gw juga bakalan banyak yang di skip deh hehehe
tengkyu ya non