Cheddar Cheese Shallot Pie With Fennel Seed Pastry Recipes

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CHEDDAR CHEESE & SHALLOT PIE WITH FENNEL SEED PASTRY



Cheddar cheese & shallot pie with fennel seed pastry image

A hearty pie with a mustard and fennel crust, this makes a stunning veggie centrepiece for everyday or entertaining

Provided by Georgina Fuggle

Categories     Main course, Supper

Time 1h45m

Number Of Ingredients 14

140g unsalted butter , plus extra for greasing
375g plain flour
¼ tsp mustard powder
1 tsp fennel seeds
2 large King Edward potatoes , cut into small cubes
2 tbsp unsalted butter
4 large banana shallots , sliced
7 spring onions , finely sliced
3 medium eggs
150ml double cream
1 tsp thyme leaves
200g strong cheddar , grated
1 egg yolk , beaten
1-2 tsp milk

Steps:

  • Heat oven to 180C/160C fan/gas 4. First, make the filling. Boil the potatoes in a large pan of salted water for 10-15 mins until a knife is easily inserted but the potatoes still hold their shape.
  • Melt the butter in a medium saucepan over a low heat. Slowly sweat the shallots and spring onions with a pinch of salt until softened, stirring occasionally, about 10-12 mins. Meanwhile, whisk together the eggs, cream, thyme, cheese and some seasoning. Set aside.
  • To make the pastry, melt the butter with 100ml water in a small saucepan and bring to a simmer. Tip the rest of the pastry ingredients and 1 / 2 tsp salt into a large bowl. Make a well in the centre and pour in the butter. Stir with a wooden spoon, then bring together with your hands, kneading lightly for a few mins.
  • Grease a large 20-26cm pie dish. On a lightly dusted work surface, roll out two-thirds of the pastry big enough to fill the base and sides of your dish. Use the remaining pastry to roll out a lid.
  • Add the potato and shallot mixture to the beaten egg filling, and spoon into your pastry case. Cover with the pastry lid and crimp the edges decoratively.
  • Finally, beat the egg yolk with the milk and glaze the pie. Poke a couple of small steam holes in the top, chill for 10 mins, then bake in the oven for 40-45 mins.

Nutrition Facts : Calories 604 calories, Fat 39 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium

APPLE PIE WITH CHEDDAR CHEESE CRUST



Apple Pie with Cheddar Cheese Crust image

Provided by Nancy Fuller

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup (4 ounces) grated extra-sharp white Cheddar
2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges
1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, sliced into pats
1 egg, beaten with 1 tablespoon water
1 tablespoon turbinado sugar, for sprinkling

Steps:

  • For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
  • For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
  • Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
  • Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
  • Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

CHEDDAR CHEESE PIE



Cheddar Cheese Pie image

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

1 (9 inch) pie crusts
4 eggs
1/3 cup heavy cream
12 ounces cheddar cheese, grated (I recommend Cabot Preferred Stock)
6 scallions, thinly sliced
1/4 cup toasted chopped walnuts or 1/4 cup pecans

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.

GRILLED CHEDDAR AND FENNEL SANDWICHES WITH CURRY MAYO



Grilled Cheddar and Fennel Sandwiches with Curry Mayo image

Give this grilled cheese a fennel flavor.

Categories     Sandwich     Cheese     Vegetable     Vegetarian     Mayonnaise     Cheddar     Lemon     Curry     Fennel     Spring     Summer     Grill/Barbecue     Party     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons finely chopped shallot
2 teaspoons curry powder (preferably Madras)
1 teaspoon vegetable oil
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 baguette
1 1/2 tablespoons unsalted butter, softened
1/2 lb extra-sharp Cheddar
1/4 cup very thinly sliced fennel bulb (sometimes called anise; quartered lengthwise and cored before slicing)

Steps:

  • Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside.
  • Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.
  • Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.

CHEDDAR DOUBLE-PIE CRUST



Cheddar Double-Pie Crust image

This is the ideal pie crust for Cheddar-Crusted Apple Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Yield Makes two 9-inch crusts

Number Of Ingredients 6

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 tablespoon sugar
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups shredded sharp cheddar (6 ounces)
1/4 to 1/2 cup ice water

Steps:

  • In a food processor, briefly pulse flour, sugar, and salt. Add butter and cheddar; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Don't overmix.
  • Turn out dough onto a floured surface and divide dough (one portion should be slightly larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

Nutrition Facts : Calories 307 g, Fat 20 g, Protein 8 g

CHEDDAR PEAR PIE



Cheddar Pear Pie image

Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese.

Provided by MommaChef

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

½ cup all-purpose flour
½ cup brown sugar
½ cup shredded Cheddar cheese
¼ cup butter
6 cups peeled and sliced pears
1 tablespoon fresh lemon juice
½ cup brown sugar
3 tablespoons cornstarch
¾ teaspoon ground cinnamon
unbaked pie crust

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
  • Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
  • Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 87.3 g, Cholesterol 30.2 mg, Fat 21.1 g, Fiber 6.7 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 281.3 mg, Sugar 51.9 g

CHEDDAR CHEESE PIE



Cheddar Cheese Pie image

I cut this recipe off a package of Kraft shredded cheddar cheese about 40 years ago and it is still one of my favorites. You can't find it on their website ;-(

Provided by Cindy Talley

Categories     Eggs

Time 1h10m

Number Of Ingredients 8

8 oz kraft shredded sharp natural cheddar cheese
2 Tbsp flour
4 large eggs, slightly beaten
1 1/2 c milk
3/4 c finely diced ham
1/4 tsp salt
1 dash(es) pepper
1 9-inch unbaked deep dish pie shell

Steps:

  • 1. Toss cheese with flour (keeps it from sinking to the bottom). Add eggs, milk, ham and seasonings, mix well. Bake at 350 degrees 1 hour or until set. Garnish with parsley or pimento strips, if desired.
  • 2. I like to serve it with fresh fruit and muffins.

CHEDDAR PIE DOUGH



Cheddar Pie Dough image

The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Yield Makes two disks (enough for two 11-inch crostatas)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
Salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 cup shredded sharp white cheddar cheese

Steps:

  • Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.

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