Rie’s Camembert and Red Onion Pie


It was a Saturday, the most tempting day of the week for me to cook. Maybe you share the same feeling with me if you are busy 5 days a week at work and cooking is your way of relaxation. When I have time on a nice sunny saturday, I love to bake either cakes or breads or something made of flour. Kneading is the part I love and also the moment when a fresh golden bread is coming out of your oven and your kitchen or your whole house is filled with wonderful smell, then I am really feeling I am having a weekend. I know the relieving effect of kneading when your mind is concentrated on the dough and your muscles are at work followed by the quiet waiting time for the dough to rise and for your body to relax. This process I believe helps (at least me) relieve stress and later it even rewards me with a yummy product.


* Ingredients for 2 people *
1 pie plate 18cm in diameter

Flour     110g
Unsalted butter (cold)   75g
1 pinch of salt
Ice water

Camembert cheese    150g
Red onion      1
Red paprika   1/2
Salt, pepper
White wine    1 table spoon
Fresh herb (thyme)
Egg to brush

Make a pie pastry.

1.   Sift flour together with salt. Cut the butter into small dice.
Mix until it resembles coarse crumbs. Add ice water and
see if you can gather it up to a ball. If you need more water to
moisten, add 1/3 table spoon water. Place it in a plastic bag and
let it rest in the fridge for 30 minutes.
2.   Take it out on a lightly floured surface, flatten it with your palm.
Use a rolling pin and roll it out to 21cm round sheet.
3.   Grease your pie plate with butter.
4.   Roll up on the rolling pin and unroll over your pie plate, fit it loosely
first and press it onto the bottom and sides carefully. Trim around the
edge. Prick some holes with a knife or a fork on the bottom. Place a
plastic wrap on it and let it rest in the fridge for 15 minutes.


5.   Turn on your oven 190℃.
Take the pie out of the fridge and let it rest in room temperature
while you wait for the oven to warm up. Bake it about 15 minutes, it does
not need to be brown as you will bake it again after you fill it with the mixture.

6.   Cut red onion and red paprika into small pieces and lightly sautee it in a pan
with butter. Add salt and pepper. Sprinkle herb and white wine. Sautee for
5 minutes and turn off the heat. Cut camembert cheese into small pieces
and add to the pan. It can rest like this while the pastry is still baking in the oven.


7.  Take carefully out the pastry from oven. Try not to touch the edge as it is hot and easy to crumble.


8. Cool it a little bit before you fill the mixture in the pastry. After
10 minutes or so, it should be ready. If you have time, you can
make the pastry the day before. It will be ideal I think.
Fill the filling in slowly and softly and don’t press it.


9.  If you have some more pastry dough, you can decorate and brush with egg.


10. Bake it in the oven 190℃ for about 25 minutes or until golden brown.
When it is baked, take it out and wait 7-8 minutes before you can cut it.
Serve with a salad and cold drink.  Bon Appetite!


May 4, 2014
xxx Rie


2 thoughts on “Rie’s Camembert and Red Onion Pie

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