Filo crinkle cake is taking TikTok by storm. I am not sure where it comes from but it reminds me of galatopita or ‘ruffled milk pie’ – a Greek filo pie. It is traditionally a sweet pie made with milk, eggs, lemon and cinnamon, decorated with filo pastry and sprinkled with icing sugar.
Okonomiyaki (お好み焼き) is a savory pancake made with flour, eggs, cabbage, and pork belly, topped with a variety of condiments like okonomi sauce, Japanese mayonnaise, dried seaweed, and dried bonito flakes.
My recipe brings both classic recipes together, to create a savoury crinkle pie with okonomiyaki flavours. Crispy filo pastry on top, custardy, luscious savoury filling below. It’s topped with all my favourite flavours of Japan. いった炊きます!
Sometimes, crinkle pie made with shop bought pastry, can be a tad dry. This pie, which has an egg custard base is remarkably moist and substantial, while still having a golden, crispy topping.
This is only one of a range of classic baking recipes on my website – many based on iconic, no-fail baking recipes. Check out the full range of recipes here!
Ingredients
80 g unsalted butter, melted
375 g filo pastry
1 tbsp garlic oil
450g (1/2 head) green cabbage
100g pork belly, sliced (or sliced mushrooms)
85g (1/2 medium) red onion, finely diced
45g (1/4 cup) pickled red ginger (beni shoga or kizami beni shoga)
200g (4 large) eggs, beaten
350mls full fat milk
3 tbsp dashi (or vegetable stock)
1 tsp sugar
1 tsp soy sauce or tamari
1 tsp mirin
2 pinches flaky salt
To serve
Okonomi sauce
Kewpie mayonnaise
Aonori (dried green laver seaweed)
Katsuobushi (dried bonito flakes, omit for vegetarian)
Extra pickled red ginger (beni shoga or kizami beni shoga)
Method
1. Grease 1 x 20cm/8-inch square cake tin (preferably non-stick) with melted butter.
2. In a dry pan, fry pork belly over medium heat until cooked and the fat has rendered, about 5 minutes. Add cabbage and gently fry for 5 minutes or until softened. Transfer to a shallow dish to cool. Once cool, stir through red onion and pickled red ginger. Place aside until needed.
3. Using 2-3 sheets, line the cake tin with a layer of filo, making sure it comes up the sides. Sprinkle with melted butter.
4. Working with one sheet at a time, sprinkle a sheet with melted butter, scrunch and place loosely in the tin. Continue, using one third of the remaining filo sheets. Add half the cabbage mix directly on top of the pastry.
5. Repeat, with another third of the filo sheets, sprinkling each with butter. Then, top with remaining cabbage mix. Finally, top with remaining third of filo sheets, sprinkling each with butter.
6. Fold in the edges of overhanging filo, brush the top generously with butter. Using the sharp point of a knife, make cuts down and cuts across filo pie, from edge to edge to create a grid of cuts. Use a sharp knife and take care not to drag the filo or press down on it.
7. Beat the eggs with the remaining ingredients, then gently pour over the contents of the tin. Let it stand for at least 30 minutes in a cool place before baking. The pie can be made ahead and stored, covered, in the fridge.
8. Heat the oven to 200°C/180°C Fan, and bake the pie for 30 minutes. When it’s ready, the pastry will be golden and puffed up, and the inside set.
9. Let it stand for 10 minutes, before cutting.
10. To serve, place a portion on a serving plate and top with okonomi sauce and kewpie mayonnaise. Sprinkle with Aonori and Katsuobushi (if using). Serve with extra pickled ginger.
