OLD SCHOOL CHEESE AND ONION PIE
Old School Cheese and Onion Pie features a buttery and flaky crust and creamy interior. Caramelized onions are combined with gruyere and cheddar. Delish!
Provided by Andrew Dobson
Categories Main Course
Time 2h
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
- Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
- In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
- Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
- In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
- Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
- Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
- Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
- Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
- Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.
Nutrition Facts : Fat 81.5 g, Fiber 4.5 g, Calories 1142 kcal, SaturatedFat 49.7 g, Cholesterol 310 mg, Sugar 6.4 g, Carbohydrate 61.4 g, Sodium 1619 mg, Protein 42.3 g, ServingSize 1 serving
OLD FASHIONED CHEESE AND ONION PIE
The filling for this flavourful and satisfying cheese and onion pie uses just two main ingredients. Cheese and onion. It might sound overly simple at first but together these two ingredients create a sensational and complex flavour. This easy to make pie proves that good food does not have to be complicated. I've included my [...]
Provided by Walkerland
Categories The Kitchen
Yield 4
Number Of Ingredients 15
Steps:
- InstructionsFirst: Make the Pie CrustCombine the flour, salt and sugar in a large bowl. Add your chilled butter cubes and toss the cubes to coat them in flour. Using a food processor or a hand pastry blender, cut the butter into the flour until it is coarse and crumbly. Work quickly and handle as little as possible. The key to a good pastry is to keep everything nice and cold.Mix in just enough ice water to bind the mixture, about 6 tablespoons, and press the dough together. You want the dough to hold together but you do not want to knead or over work it. Divide the dough into two, quickly flatten each portion into a disc. Cover with plastic wrap and refrigerate for a minimum of 30 minutes.Cook the OnionsThe secret to the perfect cheese and onion pie is in how you cook the onions. Done properly they are slightly sweet and rich in flavour. To achieve this: slice two large onions into thin slices and gently sauté them in butter until they are soft but not browned (3-5 minutes). Add a pinch or two of salt. Pour in a cup of water and let the onions gently simmer until the liquid has cooked down. Its important that you do not brown the onions. When done, transfer the onions to a plate and refrigerate to cool.As the onions cool, grate the cheese and get ready to roll out your dough.After chilling the dough for 30 minutes it's time to roll it out. Unwrap the dough and lightly flour your counter top. If necessary, rub some flour on your rolling pin to prevent the dough from sticking. Roll out the base of the pie. You will want it to be large enough that the edges hang over your pie plate. About 10" or so in diameter for a 9" pie plate.Line your pie plate with the rolled out dough leaving the edges hanging over the plate. Add the cheese and onion mixture.Roll out your second piece of dough. You can be creative with the top. Cut long strips and create a lattice, or go wild with your pie decorating imagination. Fold the edges of your crust over and press together to create the crust. Move along the crust making indents (waves) as you go.Brush the tops and edges with milk or egg white and bake at 375 for 35-45 minutes. The crust should nicely browned and the filling bubbly.Let cool for ten minutes before cutting. Serve it with a side of chips and peas or a crunchy salad or a side of hearty baked beans.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
CHEESY CARAMELIZED ONION HAND PIES
Caramelizing the onions slowly results in the sweetest, most flavorful hand pie you've ever eaten. Don't expect leftovers, these will quickly disappear.
Provided by lutzflcat
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
- Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
- Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
- Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
- Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
- Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
- Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 34.5 g, Cholesterol 67 mg, Fat 33.1 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 12.3 g, Sodium 497.1 mg, Sugar 4.2 g
SWEET ONION PIE
This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.
Provided by Andi
Categories Side Dish Vegetables Onion
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
- Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
- Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 16.2 g, Cholesterol 122 mg, Fat 22 g, Fiber 0.8 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 502.3 mg, Sugar 4.4 g
CHEESY ONION PIE
DURING my teen years, I lived on my aunt's farm in Illinois. This was one of her delicious dishes, and one of many I enjoyed. I'm so happy I got the recipe and later made it my own family's favorite. It's a wonderful side dish to complement any meat entree. -Phyllis Jean Sheeley, Altoona, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onions in butter until golden brown. In a large bowl, beat eggs and cream. Add the onions, salt and pepper. , Line a deep-dish 9 in. pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. Seal and flute the edges; cut slits in top. , Bake at 350° for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 425 calories, Fat 27g fat (14g saturated fat), Cholesterol 134mg cholesterol, Sodium 363mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
ONION AND CHEESE PIE
Quickly and easily crush crackers into crumbs by sealing them in a plastic food-storage bag and pounding with your hand.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cracker crumbs and 1/4 cup melted butter; press evenly in bottom and up side of pie plate.
- In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Cook onions in butter 5 to 6 minutes, stirring frequently, until light brown. Spread onions in crust. Sprinkle with cheese.
- In medium bowl, beat milk, salt, pepper and eggs with fork or wire whisk until blended; pour over cheese.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Garnish with tomato and onion. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 17 g, Cholesterol 170 mg, Fat 3, Fiber 2 g, Protein 14 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g, TransFat 1 1/2 g
CHEESE AND ONION PIE
Cheese and onion are old friends and were made to go together. This delicious savory pie is super easy to prepare with store-bought sheets of puff pastry, and is great for brunch, or for dinner with a large tossed salad. From the "Everyday Vegetarian".
Provided by Daydream
Categories Savory Pies
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 375F (190C).
- Line an oven tray with baking paper and set aside.
- Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.
- Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
- Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
- Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
- Lay one sheet of pastry on the prepared baking tray.
- Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
- Lightly brush the border with some of the second beaten egg.
- Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
- Press and seal the edges well.
- Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
- Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
- Cook a further 20-25 minutes or until pastry is crisp and golden brown.
LANCASHIRE CHEESE-AND-ONION PIE
Provided by Mark Bittman
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the flour and a large pinch of salt in a large bowl. Add 4 tablespoons butter and the lard, and use your fingers to gently rub the fat into the flour until it has the texture of coarse bread crumbs.
- Mix in just enough ice water to bind the mixture, about 3 tablespoons, and lightly knead the dough until well combined and smooth. When you can mold the mixture into a ball, do so. Cover with plastic wrap and refrigerate for at least 30 minutes -- or freeze for 10 -- to ease rolling.
- Heat the oven to 350. Add 2 tablespoons butter to a large skillet over low heat. When the butter melts, add the onions, a pinch of salt and the ground white pepper; cook slowly for about 10 minutes, never browning.
- Turn the heat to medium and slowly pour in the water. Continue to cook, stirring occasionally, until most of the liquid cooks off, about 10 minutes. Remove the onions from the pan and place them on a plate to cool
- Grease the bottom of a 9-inch pie dish and sprinkle a countertop with flour. Unwrap the dough and divide it into two balls, one twice as big as the other. Put them on the surface and sprinkle the tops with flour. Using light pressure, roll each one from the center outward, adding more flour as needed and turning them over once or twice during the process. When the larger ball is roughly 10 inches in diameter, gently move it into the pie dish and press it firmly into the bottom and sides. Prick it all over with a fork.
- Layer the onions and cheese on top of the dough in the dish, then carefully cover with the remaining dough -- it should be about 8 inches in diameter. Press the edges together, gently but firmly, and brush the top and edges with milk. Use a knife to make 3 small incisions in the top of the crust so steam can escape.
- Place the pie on a baking sheet and bake until the crust is nicely browned and the insides are bubbly, 45 minutes to an hour. Cool a bit before slicing into wedges and serving.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 33 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 1 gram
CHEDDAR CHEESE AND ONION PIE
Thinly sliced apples lend a subtle sweetness to this savory pie, which can be served hot, warm or cold.
Provided by Adapted from food writer and television producer Tamasin Day-Lewis
Yield 6
Number Of Ingredients 14
Steps:
- 1 For the crust: In a large bowl using a pastry cutter or in a food processor, combine the flour, butter and salt and pulse to the consistency of coarse meal
- 2 Add the water 1 tablespoon at a time and pulse just until a dough forms
- 3 Divide the dough in 2, making one section a little larger than the other
- 4 Flatten into disks, wrap in plastic wrap and chill for 30 minutes to 1 hour
- 5 For the cheese and onion filling: In a large skillet over medium heat, melt the butter
- 6 Add the onion and cook for 20 to 30 minutes or until softened
- 7 Add the apples and cook for a few minutes; they should not lose their texture
- 8 Transfer to a large bowl and let cool to room temperature, then add the grated cheese, 2 of the eggs, cream, thyme and salt and peppers to taste, mixing well
- 9 Set aside
- 10 To assemble: Preheat the oven to 425 degrees
- 11 Have ready a lightly greased 9-inch pie pan
- 12 On a lightly floured work surface, roll out the larger piece of dough to a 10-inch round and transfer it to the pie pan
- 13 In a small bowl, beat the remaining egg and moisten the edges of the dough with a bit of the egg
- 14 Re-flour the work surface and roll out the remaining dough in the same manner, but slightly smaller
- 15 Add the cheese and onion filling and top with the remaining rolled-out dough, crimping the top and bottom crusts together at the edges
- 16 Brush the top crust with the beaten egg
- 17 Add decorative slits in the top crust with a sharp paring knife, if desired
- 18 Bake for 30 minutes, until golden brown
- 19 Let cool 15 minutes before serving
Nutrition Facts : Calories 567 calories, Fat 38 g, Carbohydrate 42 g, Cholesterol 157 mg, Fiber 2 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 302 mg, Sugar g
TOMATO ONION CHEDDAR PIE
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled.
CHEDDAR CHEESE AND ONION PIE
Categories Cheese Egg Onion Potato Appetizer Bake Vegetarian Cheddar Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling and glaze while dough chills:
- Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
- Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
- Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
- Whisk remaining egg in a small bowl and reserve for egg glaze.
- Assemble and bake pie:
- Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
- Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
- Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
- Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
- Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
CHEDDAR CHEESE PIE
A fabulous easy recipe that can be used as a main course or side dish. Sure to please any cheese lover.
Provided by VLizzle
Categories Savory Pies
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Bake pie crust for 10 minutes.
- Mix eggs, cream, cheese & scallions in a large bowl and pour into the prepared pie crust.
- Bake for 10 minutes.
- Sprinkle the toasted nuts on top of the pie and bake for an additional 20 minutes.
- Let cool and enjoy.
CHEESE & ONION PIE
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
CHEESE AND ONION PIE
This recipe was originally passed on to my Dad by his canteen cook at work. It was a firm family favourite with us and Mum gave me the recipe when I left home. The most important thing to do is make sure you use organic onions and extra mature cheddar, these two ingredients will give you the best flavour and make it something you want to do again and again. The method is very simple so anyone can make it.
Provided by hotchocolates
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat the oven to 180C. Grease and flour a 9" pie dish. Rub oil over whole of the inside of the dish, bottom and sides. Roll out the pastry to fit then place in the tin. Flatten pastry into bottom and sides thoroughly. With excess pastry over the sides take a rolling pin and roll over the edge of the dish to get a lovely neat edge and remove the excess. Prick the bottom with a fork all over.
- Peel potatoes, chop into quarters and boil until just soft. Drain and allow to dry a bit.
- Slice the onions and add to a large mixing bowl. Add all the other ingredients and mix well. Add potatoes and mash into the mix with a knob of butter.
- Fill the pastry case and level out. Place in the oven for at least 40 mins check the bottom of the pie if the pastry is evenly golden it is ready. If not pop back in for 5 mins at a time and keep checking until done.
CHEDDAR CHEESE AND MUSHROOM PIE
This is a good side dish but can also be used as an entree with salad and garlic bread. The original recipe called for swiss cheese, but my family likes cheddar better, so it is now Cheddar Cheese and Mushroom pie. Using a food processor for the mushrooms and onions really cuts prep time.
Provided by Linda Buermele
Categories Weeknight
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium, heat.
- Add onion; cook 2 minutes.
- Add mushrooms, salt, pepper, Worcestershire and lemon juice.
- Cook 5 minutes, stirring occasionally.
- Drain mushroom mixture.
- Heat oven to 375°F.
- Combine mushroom and cheese; mix well.
- Turn into pastry shell.
- Arrange pastry strips, lattice fashion on top of filling. (I use full top and cut design in it).
- Trim ends even with edges of shell.
- Moisten and fold overhang over strip ends.
- Flute edges.
- Beat egg yolk and water and brush over pastry.
- Bake 35 to 40 minutes or until pastry is golden.
- Serve hot or cold.
- Better to let cool for 5 to 10 minutes before cutting.
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CHEESE AND ONION PIE RECIPE | SAINSBURY`S MAGAZINE
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5/5 Category MainServings 10Total Time 1 hr
- For the pastry, put the flour, butter and a pinch of salt in the food processor; pulse until it looks like breadcrumbs. Add 5-6 tablespoons of cold water, pulsing until it clumps into a ball. Wrap in clingfim; chill for at least 30 minutes.
- If you have a microwave, put the onions in a heatproof bowl with 3 tablespoons of water. Cover and cook for 8-10 minutes on high, stirring halfway through, until very soft. Alternatively, put the onion and water in a pan and cook for 10-15 minutes until tender. Leave to cool, then drain off any excess water.
- Heat the oven to 200 ̊C, fan 180 ̊C, gas 6. Mix together the cooled onions and cheese. Season generously with black pepper and a little salt. Lightly beat together 2 eggs, add to the cheese, and mix well. Cut off one-third of the pastry and chill. Roll out the larger ball on a floured surface. Use to line a shallow pie dish, about 25cm x 6cm. The pastry is quite short, so patch it up, if needed. Trim the edges.
- Pack in the filling, and smooth over the top. Roll out the remaining pastry until the thickness of a £1 coin. Beat the remaining egg, and brush a little onto the lip of the dish, then lay the pastry on top, sealing the edges. Trim off the edges and crimp , or press down with a fork, and make a steam hole. Brush with the remaining beaten egg.
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