Flaim Farms

Ingredients

• 1/3 cup water
• 6 - 8 cups sliced scallions
• 2/3 cup heavy cream
• 1/2 tsp. minced garlic
• 1/2 tsp. salt
• 1/4 tsp. fresh ground pepper

Steps

Bring water to boil in a large skillet over high heat. Add scallions and cook, stirring until green tops are wilted (approximately 2 minutes), drain. Add cream, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet. Bring to boil and cook until reduced to 1/2 cup. Set aside.

Preheat oven to 350 degrees Fahrenheit. On a lightly floured surface roll pastry into a 12 inch circle. Fit into a 9-inch pie plate, leave a 1 inch overhang.

Stir green onions into the cream mixture. Spoon into the pastry shell. Brush the edge of the shell with water. Fold the remaining pastry into a circle and place over the filling. Flute edges, cut vents.

Bake 60 to 70 minutes until pastry is golden brown. Serve warm.