Radish Pie
A proper vegetarian built around phyllo dough, red radishes and dry sherry — roughly 75 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 190C (375F) and melt the butter in a small saucepan; trim and thinly slice the radishes into rounds and finely slice the red onion.
- Heat the olive oil in a skillet over medium heat, add the red onion and cook for about 6 minutes until soft, then add the radishes and cook for 5 minutes more until just tender.
- Pour in the dry sherry, raise the heat and let it bubble for 1 to 2 minutes until almost evaporated, then season with salt, pepper and the thyme and set aside to cool slightly.
- Brush a 23cm tart tin or pie dish with melted butter, then lay in the phyllo sheets one at a time, brushing each with butter and rotating them so the edges overhang and cover the whole tin.
- In a bowl whisk together the whole eggs, the extra yolk and the heavy cream with a pinch of salt until smooth.
- Spread the radish and onion mixture over the phyllo base, pour the egg custard evenly over the top, then fold the overhanging phyllo loosely back over the edges and brush with the last of the butter.
- Bake for 30 to 35 minutes until the pastry is deep golden and the custard is set with no liquid wobble in the centre; an inserted knife should come out clean.
- Let the pie rest for 10 minutes before slicing so the custard firms up, then serve warm.
You'll use: Oven · Frying pan / skillet · Saucepan · Pan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Radish Pie take to make?
About 75 minutes from start to finish — an estimate based on the 8 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Radish Pie vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Radish Pie is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: RadishPieSlice250px.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.