- 480 gram all-purpose flour
- 1/2 teaspoon sugar
- teaspoon salt
- 140 gram cold dairy butter + extra for coating
- 4 tablespoons ice-cold water
- about 10 turnips
- 100 gram bacon lardons
- 125 gram crème fraîche
- 2 eggs
- few sprigs of celery leaves
- pepper and salt to taste
Kitchen equipment needed
- about 18 small pie dishes, or use 1 large pie dish
- standmixer or knead the dough by hand
- cling film
- vegetable peeler
- large skillet + lid
- silicone kitchen brush
- medium-sized bowl
Preparation — 1 hour
Start with the pie crust. COMBINE flour, salt and sugar. DIVIDE the cold butter into cubes and ADD them one by one to the flour while kneading. The dough will look crumbled, then also add the ice water little by little. If you’ve reached a dough ball, wrap it with cling film and refrigerate for about an hour.
Meanwhile PEEL the turnips and divide into thin slices. HEAT a skillet on medium-high heat and cook the bacon for a few minutes. Also ADD the slices of turnip and cook them a few minutes more. POUR in a small amount of water, put the lid on and let it cook for about 10 minutes. The exact time depends on the thickness of the turnip slices, they should be almost completely soft.
COAT the pie dishes with butter, or use the fat of the bacon. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the savory mini turnip pies — 25 minutes
DUST your work surface and rolling-pin with flour and roll the dough into a large flat piece. Use a cookie cutter or large glass to create rounds of dough. TRANSFER them to the coated small pie dishes and BAKE them for 5 minutes.
Meanwhile COMBINE eggs with crème fraîche and SEASON with pepper and salt. CHOP the celery leaves and ADD them to the mixture. REMOVE the pie crusts from the oven and DIVIDE the turnip and bacon over the bottoms. DIVIDE the egg mixture over the turnips and bake them in the oven for another 15 minutes, or until the eggs are solid and the turnips are soft. Enjoy!