This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter, which is where this recipe actually came from, so if you would like to subscribe to it then click here

Ingredients

2 cups coarsely chopped onions (3 large)
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried marjoram
2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder

5 tablespoons vegetable shortening
3/4 - 1 cup milk
1 egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
1/4 teaspoon paprika

• In medium skillet, sauté the onions in butter over low heat until they just begin to brown, about 15 minutes. Season with 1/4 tsp of the salt, the marjoram and the pepper. Set aside to cool.

• Preheat oven to 450ºF.

• In a food processor bowl place flour, cornstarch, baking powder, and the remaining salt; mix. Add the shortening and process just until it is the texture of soft crumbs. Add the milk and mix quickly to form a soft dough.

• Oil a 10 inch spring form and lightly use your fingers to spread the dough out evenly.

• Spread the cooked onion over the top. Beat the egg and sour cream together. Spoon the mixture over the onion, and spread it out to the very edge of the pan. Sprinkle lightly with poppy seeds and paprika.

• Bake for 20 minutes. Let cool slightly, then cut into wedges.

Makes 1 pie

Martin James

If you would like to visit Martin's own website click here