Nigel Slater’s recipes for sauerkraut galette, and for pappardelle with greens and yoghurt

Easy does it with a tasty cheese and onion pie, and smoky veggie pasta supper

I have just spent a happy afternoon in the kitchen making a free-form pie, teasing the edges of the pastry loosely over the filling like a badly wrapped parcel and baking it without a dish or pie plate. I like this relaxed style of baking. Free from the constraints of a dish or tin, the pie is left to find its own shape on a baking sheet in the oven. It is a method that works with plums, apples, slices of pumpkin or potato – firm fillings that keep their shape rather than those that are soft and saucy.

This sort of pie is extremely good with onions you have cooked until deeply bronze and soft enough to crush between finger and thumb. Add ribbons of sauerkraut to balance their sweetness and you are in business. Layer them with a good grating of sharp cheese and a handful of chopped nuts and you have a pie to remember.

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