Savory Egg Pie

Ingredients

·         Pie dough

·         4 hard- cooked eggs

·         2 tablespoons butter

·         ¼ cup all-purpose flour

·         1½ teaspoon curry powder

·         ¾ cup milk

·         1 tablespoon finely chopped pickle or relish

·         Salt to taste

Preparation

o   Roll out half the dough on a floured board and line a 15 cm flan ring with it.

o   Cut he eggs in halves lengthways and lay them flat on the pastry, radiating from the centre. Melt the butter; blend in the flour and curry powder. Add the milk and stir with a whisk until it boils. Boil for a minute or two, remove from the heat, and stir in the pickle and season with salt. Pour over the eggs and leave until cold before covering.

o   Roll out the rest of the dough. Moisten the edge of the crust with cold water and cover the flan with the second piece, pressing the two edges together to stick firmly. Trim the edge and decorate the rim by marking with a knife handle. Prick the top with a fork, brush with milk and bake in a hot oven (200⁰C) for 20-30 minutes, until nicely browned. 

Serve hot or cold.