
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.
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.
Cut off two-thirds of the chilled pastry and roll it out on a lightly floured surface to a thickness of 3-4mm. Use it to line a 23cm round pie dish or deep cake tin (about 7cm deep), allowing the excess pastry to overhang the edges. Spoon the filling into the pastry case and level the top with a spoon.
Roll out the remaining pastry to create a lid. Brush the overhanging edges of the bottom crust with a little egg yolk, then place the lid on top. Press the edges firmly to seal and trim away any excess pastry with a sharp knife. Cut a small steam hole in the center, glaze the top with the remaining egg yolk, and sprinkle with dried herbs. Chill the assembled pie for another 30 minutes.
Preheat your oven to 180°C (160°C fan/Gas 4). Bake the pie for 50 minutes until the pastry is crisp, dry, and golden brown. Let the pie rest for 15 minutes before slicing to allow the filling to set.
For the flakiest pastry, ensure your butter and water are ice-cold. You can assemble the pie up to 24 hours in advance and keep it refrigerated until you are ready to bake. If you don't have mace, a pinch of freshly grated nutmeg makes an excellent substitute.




