Onion Noodle Cheese Pie Recipes

CHEESE, ONION, AND POTATO PIES

Steps:

• Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees.
• Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
• In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
• Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

LANCASHIRE CHEESE-AND-ONION PIE

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.

ONION PIE

Steps:

• In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

CHEESY CARAMELIZED ONION HAND PIES

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.

CHEESY ONION PIE

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.

CHEESE AND NOODLE PIE

Steps:

• Sift the flour, salt and dry mustard into a bowl. Stir in the melted butter and 1 cup of the grated cheddar, mixing thoroughly. Press evenly over bottom and up the sides of a 9" deep pie plate.
• Saute the onion in 2 tablespoons of butter until soft and transparent. Add the noodles and combine. Toss and spread in the cheese crust.
• Beat the eggs. Add milk, salt, pepper and remaining 1 cup of cheese. Pour over the noodles.
• Bake in a preheated 325* oven for 35-40 minutes, or until custard is set.
• If desired, you can sprinkle additional grated cheddar over the top of the pie, 5 minutes before it is finished baking (really good!).

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.

THREE CHEESE AND ONION EASTER EGG PIE

Steps:

• Whisk flour, salt, and sugar in a bowl; work 1/2 cup unsalted butter pieces into dry ingredients with your fingers until flour mixture looks like coarse meal. Mix ice water into dough a little at a time until it just holds together. Form into a ball and press dough down to form a flat disk; wrap in plastic wrap and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out to a circle on a floured work surface and fit crust into a 9-inch pie dish; crimp the edges.
• Place onion slices into a saucepan, cover with water, and bring to a boil; reduce heat to medium and boil until onion is translucent, about 5 minutes. Drain and cool onion slices; spread into bottom of pie crust and top with Cheddar, mozzarella, and Parmesan cheeses in layers. Spread egg slices over cheese. Pour half-and-half over filling and sprinkle with black pepper.
• Mix buttery round cracker crumbs and 1/4 cup melted butter in a bowl; sprinkle crumb mixture evenly over pie.
• Bake in the preheated oven until browned, about 40 minutes.

CHEDDAR CHEESE AND ONION PIE

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.

ONION NOODLE CHEESE PIE

Steps:

• Blend all the crust ingredients together and press into bottom of 10 inch deep pie plate.
• For the Filling.
• Melt butter in pan, saute onions until tender. Remove from heat. Mix with noodles. Put mixture into pie crust. Beat eggs slightly, stir in milk, salt, pepper and 1 cup grated Cheddar cheese. Pour over onion noodle mixture. Sprinkle with grated cheese and a little paprika.
• Bake 35 minutes or until knife inserted in middle comes out clean.