Parsnip, Feta, and Butter Bean Pie with Rye Pastry

Name: Parsnip, Feta, and Butter Bean Pie with Rye Pastry
Prep time: 35 min
Cook time: 95 min
Total time: 130 min
Yield: 10
Ingredients: 400 g plain flour; 150 g rye flour; 300 g cold butter; 4 large eggs; 1 egg yolk; 600 g parsnips, peeled and cubed; 2 cans canned butter beans, drained and rinsed; 200 g feta, crumbled; 200 g Crème fraîche; 1 large onion, sliced; 1 tbsp olive oil; 3 tbsp thyme leaves; 0.5 tsp ground mace; 1 lemon, zested; 1 pinch dried mixed herbs; 1 tsp fine sea salt; 0.5 tsp black pepper

A deeply comforting vegetarian pie featuring sweet caramelized onions, tender parsnips, and creamy butter beans. Encased in a rustic, homemade rye-enriched pastry, the savory feta and hint of mace create a sophisticated flavor profile perfect for a hearty dinner.

Servings10 Portions

Prep Time35 Mins

Cook Time95 Mins

Difficulty

Intermediate

Ingredients

plain flour
400 g
rye flour
150 g
cold butter
300 g
large eggs
4
egg yolk
1
parsnips, peeled and cubed
600 g
canned butter beans, drained and rinsed
2 cans
feta, crumbled
200 g
Crème fraîche
200 g
onion, sliced
1 large
olive oil
1 tbsp
thyme leaves
3 tbsp
ground mace
0.5 tsp
lemon, zested
1
dried mixed herbs
1 pinch
fine sea salt
1 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

To prepare the pastry, combine the plain flour, rye flour, cubed butter, 1 tablespoon of thyme leaves, and 1/2 teaspoon of sea salt in a food processor. Pulse for a few seconds until the mixture looks like coarse breadcrumbs. Add 2 whole eggs and 2-3 tablespoons of cold water, then pulse again until the dough just comes together into a ball. Transfer to a lightly floured surface, knead briefly until smooth, wrap in plastic, and chill in the fridge for 30 minutes.

For the filling, heat the olive oil in a large frying pan over low-medium heat. Add the sliced onions and cook for approximately 30 minutes, stirring occasionally, until they are golden brown and caramelized. If the onions begin to stick or darken too quickly, add a small splash of water to the pan.

Add the cubed parsnips and 250ml of water to the pan with the onions. Cook for about 15 minutes, stirring frequently, until the water has completely evaporated and the parsnips are tender and lightly browned. Remove from the heat and allow the mixture to cool completely.

In a large mixing bowl, whisk together 2 eggs and the crème fraîche until smooth. Gently fold in the crumbled feta, the remaining thyme leaves, the drained butter beans, and the cooled parsnip-onion mixture. Season with ground mace, lemon zest, 1/2 teaspoon of black pepper, and a pinch of salt.