Anke Pie with a Korean Twist

Ingredients

In this adaptation, the traditional German Anke Pie is given a Korean twist by incorporating kimchi into the filling. The addition of kimchi adds a distinct tangy and spicy flavor profile to the pie, giving it a unique twist that sets it apart from the original German version. We alse have the original recipe for Anke Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 4 tablespoons ice water 4 tablespoons ice water
• 4 large eggs 4 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (200g) kimchi, finely chopped 1 cup (200g) kimchi, finely chopped
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 27g, 2g
• Protein: 8g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, whisk together the eggs and milk until well combined. Add the chopped kimchi, black pepper, red pepper flakes (if using), garlic powder, and onion powder. Stir until all the ingredients are evenly incorporated.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and press it gently against the bottom and sides.
6. 6.
   Pour the kimchi mixture into the prepared pie crust.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Kimchi — Make sure to finely chop the kimchi to ensure even distribution of flavors throughout the pie.

Tips & Tricks

• If you prefer a spicier pie, increase the amount of red pepper flakes in the filling.
• Serve the pie warm or at room temperature for the best flavor and texture.
• This pie can be enjoyed as a main dish or as a side dish alongside a Korean-inspired meal.

Serving advice

Serve the Kimchi Butter Anke Pie with a dollop of sour cream or a side of fresh salad to balance the flavors and add a refreshing element to the dish.

Presentation advice

Garnish the pie with a sprinkle of chopped green onions or cilantro to add a pop of color and freshness to the presentation.