Cheese Onion Bannock Recipes

CHEESE-ONION BANNOCKS

Steps:

• Preheat oven to 400*. Saute onion in a small skillet coated with cooking spray until tender. Remove from heat; cool.
• Place flour, oats, baking powder, salt, and pepper in a food processor; process until oats are coarsely ground.
• Add butter; pulse 3 times or until combined. Add onion and cheese; pulse 3 times or until blended.
• Place oat mixture in a bowl. Add water and egg, stirring until moist. Let mixture stand one minute.
• Place mixture onto a lightly floured surface; knead 3 times (dough will be sticky).
• Divide dough in half; press each half into a 5-inch circle. Cut each circle into 8 wedges.
• Place wedges on a parchment covered baking sheet. Bake at 400* for 15 mins or until lightly browned.
• Best served warm with hearty soup.

CHEESE AND ONION PIE

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.