Old School Cheese And Onion Pie Recipes

LANCASHIRE CHEESE AND ONION PIE

Steps:

• Finely chop the onions
• Melt butter in a pan
• Add chopped onions to the pan, stir to coat in butter, and turn the heat to low
• Cook onions in butter on low until they are clear but not colored; about 10 minutes
• Whilst the onions are cooking, grate your cheese coarsely. I often find Lancashire cheese so crumbly that it's easy to tear apart the cheese whilst gating to save some time
• Once the onions have turned clear, add 1/2 pint of water to the pan, and bring to a low simmer
• Simmer onion water mixture until the water reduces down to barely there
• Turn hob off and allow the onion mixture to cool slightly
• In a large bowl, combine the cooled onion mixture with the grated cheese - this is your completed filling
• Pre-heat your oven to 180C
• Butter your pie dish liberally
• Roll out your pastry to two large circles; one for the base and one for the top of the pie
• Line the base of the pie dish with one of the pastry circles, allowing some pastry to overhang the edges
• Spoon the filling in to the pie and smooth down so the base is evenly covered
• Add the second pastry circle to the top of the pie; covering completely
• Pinch the edges of the pastry to seal, and cut off access using a sharp knife
• Using a pastry brush, brush the beaten egg all over the top of the pie, and use knife to poke two holes in the top sheet of pastry
• Place the pie on a large baking tray (just encase any cheese oozes out)
• Place in the oven for 30 minutes, or until golden brown
• Remove from the oven, and set aside to cool. This is a pie which cannot be eaten immediately as the cheese will be very runny. Set pie aside for a minimum of 20 minutes.
• Serve with chips and tomato sauce - yum!

OLD SCHOOL CHEESE AND ONION PIE

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.

OLD FASHIONED CHEESE AND ONION PIE

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.

CHEESE & ONION PIE

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.