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Swedish Anchovy and Onion Pie

Swedish Anchovy & Onion Pie

  • Author: Delphine Fortin
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: Swedish recipes


This savory Swedish anchovy and onion pie is a very easy recipe that won’t take you long to prepare. It is perfect for a quick dinner during the week or as a starter for a three course menu!



For the pie crust:

  • 1 stick (125g) unsalted butter, diced
  • 1 1/2 cup (180g) all-purpose flour
  • 2 Tablespoons cold water

For the onions:

  • 4 onions, peeled an finely choped
  • 2 Tablespoons butter
  • 1 teaspoon granulated sugar
  • 1/2 tespoon salt
  • 12 anchovy fillets

For the filling:

  • 4 Tablespoons (60g) anchovy broth
  • 1 large cup (240 ml) heavy cream
  • 2 large eggs
  • 1/2 tespoon salt
  • 2 pinches of freshly ground white pepper
  • romaine lettuce (optional)


  1. For the pie crust: preheat the oven to 390 F. Mix quickly the butter with the flour and the water until the ingredients stick together and form a firm dough. Roll a large disk and line a spring form with the crust, 8.6 inches in diameter (not bigger). Bake the pie crust in the oven for 15-20 minutes and let cool.
  2. For the onions: Fry the onions in the butter over low heat until the onions have softened, about 10 minutes. Add sugar and salt, then cook for 5 more minutes. Place the caramelized onions onto the pie crust and distribute anchovy fillets over.
  3. For the filling: stir together the anchovy broth with the heavy cream and the eggs, then season with salt and pepper. Pour the egg mixture over the onions and bake the pie in the oven for 20-25 minutes. Let cool for 10 minutes and garnish with some romaine lettuce (optional).