I use a mixture of red and sweet onions to fill this light, summer
pie. Just serve with green and tomato salads for great outdoor food.
Do cook this in a tin and not a ceramic pan, or the base will never
begin to crisp. It is very rich, so serve in small portions.
- 4 sweet onions, sliced
- 2 red onions, sliced
- 1/2 cup peanut oil
- 1 hot red chile, seeded and finely chopped
- 5 to 6 lime leaves, shredded or finely grated
- 1 stalk lemongrass, bruised and finely chopped
- 2 oz flaked coconut
- salt to taste
- 2 tbsps soy sauce
- 10 to 14 sheets phyllo pastry, depending on size
Soften onions in a cast iron skillet in 3 tbsps of the oil. Add
chile, lime leaves and lemongrass and cook slowly for 15 to 20 minutes,
or until the onions are softened. Stir in coconut, add salt to taste
and allow to cool slightly. Preheat oven to 400 degrees F. Blend
remaining oil and soy sauce together. Arrange most of the phyllo
sheets in a buttered, deep 8-inch round pan, overlapping the sides
of the pan and forming a pastry case at least 3 layers thick. Brush
each sheet with oil and soy sauce to keep them moist. Press onion
mixture into the lined pan and cover with 2 or more sheets of phyllo,
folded in half. Turn pastry edges in over the pie, score the top
of the pastry with a sharp knife, then brush generously with the
remaining oil and soy sauce. Place pie on a baking sheet and bake
for about 30 minutes, until pastry is crisp and deep golden brown.
Cool slightly before serving.