Ikarian Onion Wild Fennel Pie Recipe

Ever find yourself in need of a savory pie that’s both rustic and sophisticated? Look no further, as this onion and wild fennel pie is your new culinary muse – a delectable journey that begins with simple, wholesome ingredients and ends with you indulging in a slice of pure comfort.

Uncovering the tastes of Ikaria, I adore the straightforwardness and nourishment of the Ikarian Onion Wild Fennel Pie. This pie balances the sturdy texture of all-purpose flour with the vibrant personality of wild fennel fronds.

I love how sweet paprika tags in with the delicate onions to make a filling that is not only powerful in flavor, but also in history and health benefits.

Ikarian Onion Wild Fennel Pie Recipe Ingredients

• All-purpose flour: Carbohydrate-rich base; provides structure and texture.
• Olive oil: Healthy fats, enhances flavor and creates moisture.
• Onions: Adds sweetness and depth, rich in antioxidants.
• Wild fennel fronds: Provides aromatic flavor, contains vitamins and minerals.
• Sweet paprika: Adds color and mild sweetness, rich in vitamin A.

Ikarian Onion Wild Fennel Pie Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup warm water
• 3 tablespoons olive oil (for filling)
• 2 large onions, thinly sliced
• 1 cup wild fennel fronds, finely chopped
• 1/2 teaspoon salt (for filling)
• 1/4 teaspoon black pepper
• 1 tablespoon sweet paprika
• 1/4 cup breadcrumbs
• 1 egg, lightly beaten (optional, for brushing)

How to Make this Ikarian Onion Wild Fennel Pie Recipe

1. In a large bowl, mix the all-purpose flour and 1/2 teaspoon of salt. Gradually add the 1/4 cup of olive oil and warm water, mix until a smooth dough forms. Knead briefly, cover, and let it rest for a minimum of 30 minutes.

2. In a skillet, olive oil is heated. Then the sliced onions are added to the skillet, where they are stirred occasionally for the next 10 minutes until they are nearly soft; then, they are stirred more continuously until the onions have become nearly translucent.

3. Finely chop the wild fennel fronds, and add them to the onions. Season with salt, black pepper, and sweet paprika. Cook for an additional 5 minutes, and remove from heat, letting the mixture cool slightly before proceeding.

4. Heat your oven to 375 degrees F (190 degrees C). Split the dough in half. Roll out one portion on a surface lightly dusted with flour, to fit the bottom of your pie dish.

5. Put the rolled-out dough into the pie dish, pressing it gently into the corners. Trim any excess dough that’s hanging over the edges.

6. Distribute the onion and fennel filling uniformly across the dough in the pie dish. Sprinkle the breadcrumbs over the filling so they can soak up any excess moisture.

7. Unroll the second half of the dough to form the upper crust. Place it over the filling, trimming any excess and securing the edges by pinching the top crust to the bottom.

8. If you wish, you can achieve a golden-brown color on the top crust by brushing it with a beaten egg.

9. Make several slits in the top crust to allow steam to escape during baking.

10. Place in the preheated oven and bake for 35-40 minutes, or until the crust has turned a beautiful shade of golden brown. Allow to cool slightly before serving.

Ikarian Onion Wild Fennel Pie Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Skillet
5. Mixing spoon
6. Knife
7. Cutting board
8. Rolling pin
9. Pie dish
10. Pastry brush (optional, for egg wash)
11. Oven
12. Baking sheet (optional for stability or to catch drips)

FAQ

• Can I substitute wild fennel with something else?Certainly! You can use standard fennel fronds or dill in place of wild fennel if you can’t locate any.
• Is the egg in the recipe necessary?Brushing the pastry with egg gives it a golden finish, but it is an optional step.
• Can I make the pie dough ahead of time?Absolutely, the dough can be made ahead of time, then kept in the refrigerator for not more than one day prior to using.
• How do I store leftovers?Keep uneaten portions in the refrigerator for no more than three days. Reheat before serving.
• Can I use pre-made pastry instead?If you’re low on time, you can use store-bought pastry, but making the dough yourself certainly adds to the authenticity.
• How should I serve the pie?The pie can be a main dish or an appetizer and served either warm or at room temperature.
• Can I add cheese to the filling?Adding feta or another crumbly cheese can give the filling an extra boost of flavor. Yes.

Ikarian Onion Wild Fennel Pie Recipe Substitutions and Variations

You can use whole wheat flour in place of all-purpose flour, but expect a denser texture in whatever you’re baking.
Avocado oil can be swapped in for olive oil to achieve a different flavor profile.
Fronds of wild fennel can be replaced with dill or with the bulb of fennel for a taste that is not entirely unlike that of fennel. Still, this is a different dish. You could play up the strangeness by adding wine. Vermentino is the grape of the Mistral and the preferred white wine of the Mediterranean, where tapas originated. Use it instead of water, and let your mussels live the life of a Spanish tapas.
You can replace sweet paprika with smoked paprika if you want a smoky flavor.
Crushed crackers or panko can be used instead of breadcrumbs for a change in texture.

Pro Tips

1. Rest the Dough Longer Allow the dough to rest for at least an hour or more. This helps to relax the gluten, making it easier to roll out and resulting in a more tender crust.

2. Caramelize the Onions Take your time with the onions. Cooking them slowly until they caramelize completely will enhance the sweetness and depth of flavor in the filling.

3. Use Cold Water When mixing the dough, consider using cold water instead of warm water. This can help keep the dough tender and flaky, especially if you’re in a warm environment.

4. Add a Crunchy Top For added texture, consider sprinkling some sesame seeds or fennel seeds on top of the crust after brushing with the egg wash. This will enhance both flavor and appearance.

5. Chill Before Baking After assembling the pie, chill it in the refrigerator for about 15-20 minutes before baking. This helps the crust maintain its shape and ensures a flakier texture.