Cheese And Onion Pie Recipes

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CHEESE AND ONION PIE



Cheese and Onion Pie image

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

2 tablespoons olive oil
2 large onions, chopped
6 ounces grated cheddar cheese
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon prepared English mustard
2 teaspoons Worcestershire sauce
2 eggs, beaten separately
salt and pepper
2 sheets puff pastry

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.

OLD FASHIONED CHEESE AND ONION PIE



Old Fashioned Cheese and Onion Pie image

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

Pie Crust Ingredients
------------------
2 ½ cups flour, plus more for dusting
1 cup chilled butter, chopped into cubes
6 tablespoons ice water (roughly)
1 tsp salt
1tsp sugar
Pie Filling Ingredients
-------------------
2 large onions (3 medium) thinly sliced
2 tablespoons butter
1 cup water
1 cup cheese, grated (Cheshire, Wensleydale, Lancashire or sharp cheddar cheese)
pinch of salt & pepper
milk or egg white

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

ONION AND CHEESE PIE



Onion and Cheese Pie image

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

1 1/4 cups finely crushed saltine crackers (36 squares)
1/4 cup butter or margarine, melted
2 tablespoons butter or margarine
2 large onions, chopped (2 cups)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
Chopped seeded tomato and sliced green onion, if desired

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

LANCASHIRE CHEESE-AND-ONION PIE



Lancashire Cheese-and-Onion Pie image

Provided by Mark Bittman

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups flour, plus more for dusting
6 tablespoons butter, divided, plus more for greasing
4 tablespoons lard
3 tablespoons ice water, plus more as needed
3 medium onions, thinly sliced
1/4 teaspoon ground white pepper
1 cup boiling water
1/2 pound Lancashire cheese, grated (Cheddar or Cantal also work)
Milk, to seal and glaze
Salt

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

CHEESY ONION PIE



Cheesy Onion Pie image

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

3 large onions, sliced
1 tablespoon butter
3 eggs
2 cups half-and-half cream
Salt and pepper to taste
Pastry for double-crust pie (9 inches)
4 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese

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.

CHEESY CARAMELIZED ONION HAND PIES



Cheesy Caramelized Onion Hand Pies image

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

3 tablespoons unsalted butter, divided
½ (8 ounce) package white button mushrooms, sliced
2 large yellow onions, halved and thinly sliced
2 slices crisp cooked bacon, crumbled
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
½ teaspoon dried thyme
salt and ground black pepper to taste
2 (9 inch) unbaked pie crusts
1 egg
1 tablespoon milk
⅔ cup shredded Gruyere cheese

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

CHEESE AND ONION PIE



Cheese and onion pie image

This stunning vegetarian pie is perfect for a picnic or lunchbox and looks just as at home at the centre of the dinner table.

Categories     Main     Pies & Pastries     Vegetarian

Time 1h

Yield 4

Number Of Ingredients 17

450g / 1lb plain flour, plus extra for dusting
2 tsp baking powder
1/2 tsp salt
120g / 4.5oz unsalted butter, plus extra for greasing
1 free-range egg yolk
50g / 2oz parmesan cheese, grated
120ml / 4fl oz water
1 free-range egg, beaten, for glazing
1 medium potato, peeled and cut into cubes
2 onions, finely sliced
1 tbsp plain flour
50ml / 2oz whole milk
50ml / 2oz double cream
150g / 5.5oz mature cheddar cheese, grated
1/2 tsp English mustard
1/2 tsp cayenne pepper
salt and freshly ground black pepper

Steps:

  • For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan. Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown.

CHEESE & ONION PIE



Cheese & onion pie image

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

250g plain flour, plus extra for dusting
50g rye flour (or make up the weight with plain flour)
large pinch of cayenne pepper
1 tsp onion seeds
25g parmesan or vegetarian alternative, finely grated
125g cold butter, cubed
1 egg, beaten
40g butter
3 large onions, finely sliced
2 bay leaves
1 tbsp thyme leaves
1 medium potato (about 350g), halved lengthways and sliced
100ml double cream
150g extra mature cheddar, ½ grated, ½ chopped into small chunks

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



Cheese and Onion Pie image

This is a recipe passed along from my grandmother...not sure where she got it though. It's one of those dishes that you either love or hate. I love it!

Provided by Northern Trollers A

Categories     Cheese

Time 15m

Yield 1 pie

Number Of Ingredients 3

1 double crust pie crust (top and bottom)
onion, sliced (lots)
500 g sharp cheddar cheese, grated

Steps:

  • Layer onion slices, grated cheddar cheese and salt and pepper into prepared pie shell.
  • Continue layering until pie is heaped up. Cover with pastry.
  • Bake.
  • Let cool slightly before slicing. Can be eaten warm or cold.

Nutrition Facts : Calories 3912.2, Fat 290.3, SaturatedFat 136.5, Cholesterol 525, Sodium 5056.2, Carbohydrate 177.4, Fiber 6.1, Sugar 3.2, Protein 147.5

CHEDDAR CHEESE AND ONION PIE



Cheddar Cheese and Onion Pie image

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

For pastry dough
3 cups unbleached all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon fine sea salt
8 to 10 tablespoons ice water
For filling and glaze
1 medium boiling potato (5 oz)
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
9 oz good-quality white Cheddar, coarsely grated (2 1/2 cups)
Special Equipment
a pastry or bench scraper; a 9-inch tart pan or pie plate

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.

CHEESE AND ONION PIE



Cheese and Onion Pie image

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.

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2018-11-02 Mix together the cooled onions and cheese. Season generously with black pepper and a little salt. Lightly beat together 2 eggs, add to the …
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  • 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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CHEESE AND ONION PIE - BIGOVEN.COM
cheese-and-onion-pie-bigovencom image
Time: About 60 minutes if you want to make a good job of it. Line an oven tray with baking paper and set aside. Heat the olive oil in a large frying pan / skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and …
From bigoven.com
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ULTIMATE CHEESE AND ONION PIE RECIPE - FOOD NEWS
Boil onions in a little water. When transparent, drain, reserving the liquid. Mix shredded cheeze into HOT onions. If mixture seems a little dry, add a LITTLE of the reserved stock (the remainder can be frozen for soup stock). Pour mixture into unbaked pie shell and cover with pastry top. Bake at 350 F until shell is golden brown.
From foodnewsnews.com
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CHEESE, POTATO AND ONION PIE - THE ENGLISH KITCHEN
2015-02-09 Add the onions, salt and sugar. Cook over medium heat, stirring frequently until the onions have softened and caramelized. Set aside. Place the potatoes into a large saucepan of boiling salted water. Cook for 8 minutes then drain well. …
From theenglishkitchen.co
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LANCASHIRE CHEESE & ONION PLATE PIE | ONLY CRUMBS REMAIN
2015-10-18 Lancashire Cheese and Onion Plate Pie Step by step. Fry the onions until softened. Place the flour and fat in a mixing bowl. Rub in until the mixture resembles fine breadcrumbs. Add enough water to form a dough. Roll out pastry and use to line a pie plate. Place half the cheese in the pastry case.
From onlycrumbsremain.com
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MY MOTHER’S LANCASHIRE CHEESE & ONION PIE - THE HAPPY FOODIE
Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly. Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring.
From thehappyfoodie.co.uk
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CHEESE & ONION PIE RECIPE | WOOLWORTHS
Shop recipe Method Step 1 of 3 Preheat the oven to 200°C. Heat the oil in a small pan over a low heat. Add the onion and a pinch of salt, and sweat for a couple of minutes until transparent and just starting to soften. Tip into a bowl, and leave to cool completely. Lightly beat one of the eggs, and stir into the cooled onion with the cheese.
From woolworths.com.au
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TRADITIONAL BRITISH CHEESE AND ONION PIE RECIPE - BRITAIN EXPRESS
Boil onions in a little water. When transparent, drain, reserving the liquid. Mix shredded cheeze into HOT onions. If mixture seems a little dry, add a LITTLE of the reserved stock (the remainder can be frozen for soup stock). Pour mixture into unbaked pie shell and cover with pastry top. Bake at 350 F until shell is golden brown.
From britainexpress.com
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INDIVIDUAL CHIP SHOP STYLE CHEESE & ONION PIE
2021-03-26 Whilst the potato is cooking, soften sliced onion in a pan with butter. Stir in flour, then stir in milk and cream. Add grated strong cheddar, mustard powder, salt, pepper and those cooked chunks of potato. Remove the parchment and baking beans from the pie cases and spoon in the cheesy sauce. Trim off the cooked pastry with scissors.
From kitchensanctuary.com
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CHEESE, POTATO AND ONION PIE - THE ENGLISH KITCHEN
2017-03-02 Set aside. Place the potatoes into a large saucepan of boiling salted water. Cook for 8 minutes then drain well. Mix together the creme fraiche and double cream. Stir in 1 cup of the cheddar cheese and 2 TBS of the Parmesan cheese. Mix together the remaining cheddar, gruyere and Parmesan cheese in a small bowl.
From theenglishkitchen.co
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ROBINHOOD | ONION CHEESE PIE
Filling: Heat oil in a large skillet on medium heat. Add onions and cook until tender, stirring occasionally, for about 5 minutes. Remove from heat and cool for 15 minutes. Wet. Dry. Preheat oven to 400ºF (200ºC). Wet. Dry. Roll dough on a lightly floured surface to fit a 9” (23 cm) pie plate, leaving a ¾” (2 cm) overhang.
From robinhood.ca
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CHEESE AND ONION PIE RECIPE - BAKERRECIPES.COM
Ingredients & Directions. Melt butter in a skillet. Add chopped onions and saute until golden and. sweet (about 30 minutes). Toss the grated cheese with the flour. Spread. half of the cheese over the bottom of the pastry shell. Spread the onions. over the cheese.
From bakerrecipes.com
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INDIVIDUAL ENGLISH MEAT PIE RECIPES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Individual English Meat Pie Recipes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
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CHESHIRE CHEESE AND ONION PIE RECIPE - BAKING MAD
Step 8: Brush the pie with egg wash, cut a couple of slits in the top for the steam to escape and decorate if desired using the pastry off cuts. Step 9: Place the pie onto the heated baking sheet and bake for 40-45 minutes until golden brown. Step 10: Leave for 30 minutes before serving at room temperature.
From bakingmad.com
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HOW TO MAKE CHEESE AND ONION PIE – RECIPE - THE GUARDIAN
2021-04-07 1 Gently fry the onions. Peel and slice the onions fairly thinly. Melt the butter for the filling in a large frying pan over a medium-low heat, then add …
From theguardian.com
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SOURDOUGH SKILLET TAMALE PIE RECIPE - CULTURES FOR HEALTH
2022-06-23 Bring to a boil; reduce heat, cover, and let simmer 10 minutes. Meanwhile, mix sourdough starter, corn flour, buttermilk, eggs, baking soda, and salt together. Pour over hot meat mixture and sprinkle with grated cheese. Place the skillet in a 350°F oven for about 45 minutes, until cornbread topping is solid and cheese is golden brown.
From culturesforhealth.com
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CHEESE AND ONION PIE RECIPE - BAKERRECIPES.COM
2003-08-27 9 Inch pie shell 3 md Onions 1 c Water 4 md Eggs 1/2 c Milk 1 1/2 c Grated chedar cheese. Prick pie shell with a fork and bake at 350 f for 10 min. Peel and slice onions, place in sauce pan and cover with water, boil for 5 to 10 mins. Cool. Beat together eggs and milk. Alternate layers of onions and grated
From bakerrecipes.com
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THE ORIGINAL ONION PIE - CHEF JEAN PIERRE
Preheat Oven to 375Fº/ 190ºC. In a sauté pan, at medium heat, add butter, when hot add onion and cook until light golden brown, this could take about 5 to 7 minutes. Add the leeks, salt and cook for a few more minutes. Add the shallots and, cook for a few more minutes until all are light golden brown. Add the sundried tomatoes and cook a ...
From chefjeanpierre.com
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CHEESY HAM AND ONION PIE | GIRL RAISED IN THE SOUTH
2015-03-19 Filling. Sauté the onions and ham with the garlic in 2 tablespoons of the butter in a skillet until tender, then let the mixture cool. Preheat the oven to 350 degrees F. Sauté the potato slices in the rest of the butter until tender, then add salt and pepper. Layer half of the cheese, potatoes and ham mixture in the pie crust, then repeat.
From girlraisedinthesouth.com
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VEGAN CHEESE AND ONION PIE - CONNOISSEURUS VEG
2019-12-09 Add the mixture to the skillet and whisk to combine. Let the sauce simmer for 3 to 4 minutes, until very thick. Remove the skillet from the heat and stir in the potato. Season the mixture with salt and pepper to taste. Preheat the oven to 375°F. Lightly oil the bottom of a 9-inch deep dish pie plate*.
From connoisseurusveg.com
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CHEESE AND ONION PIE - FOODIE WITH FAMILY
2017-10-05 In a mixing bowl, stir together the cooled onions, grated cheese, eggs, sour cream, and British mustard until evenly combined. Set aside the filling to make your pastry dough. To Make and Fill Your Crust: Preheat oven to 375°F. Line a springform pan or casserole dish with parchment paper and set aside. Be certain your filling is ready to go.
From foodiewithfamily.com
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CHEESE AND ONION PIE RECIPE JAMIE OLIVER RECIPES
Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly. Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring.
From stevehacks.com
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CHEESE AND ONION PIE (GLUTEN FREE) - WHOLESOME PATISSERIE
2019-10-22 Shortcrust Pastry; In a high-speed food processor, add flour and chilled cubed butter. Pulse for 15 seconds until mixture resembles a coarse crumb.
From wholesomepatisserie.com
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COOK THIS: CHEESE AND ONION PIE FROM POPPY COOKS
2022-02-10 For the pie: 1/2 recipe quantity of Cheese Sauce (recipe follows) A small knob of butter, for greasing A little all-purpose flour, for dusting 4 tbsp olive oil …
From nationalpost.com
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Top Asked Questions

How to make old fashioned cheese and onion pie?
The Kitchen Old Fashioned Cheese and Onion Pie Recipe European Combine 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.
How to make Lancashire cheese and onion pie at home?
How to make Lancashire Cheese and Onion pie at home: 1. Finely chop two onions (I tend to blitz mine in the food processor as it’s quicker and results in a evenly fine chop) 2. Melt butter in a pan, then add the chopped onions. Cook the onions on low for around 10 minutes, until they are clear, but not browned.
What is the best way to cook with onions and cheese?
Melt butter in a pan, then add the chopped onions. Cook the onions on low for around 10 minutes, until they are clear, but not browned 4. Whilst your onions are cooking, grate the cheese, then set aside for use later 5. Once the onions have turned clear, add water to the pan, and bring to a very low simmer.
What is the best cheese for cheese and onion pie?
Cheese and onion pie should be zesty, yet creamy, and made with nothing besides Lancashire cheese, and softened onions. A more buttery shortcrust pastry is preferred, as it adds to the richness and crumbly nature of the pie.

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