Onion Potato Pie Recipes

DEEP-DISH CHEESE, ONION & POTATO PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
• Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
• Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

ONION POTATO PIE

Steps:

• Gently squeeze potatoes to remove excess water. Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt. Press in bottom and up sides of a greased 9-in. pie plate to form a crust. Bake at 425° for 25-30 minutes or until edges are browned. Cool to room temperature. , In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes. Spoon into crust; sprinkle with cheese. Combine the eggs, milk and remaining salt; pour over onion mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

BAKED POTATOES AND ONION PIE

Steps:

• Preheat oven to 400°F.
• In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter.
• Do this twice more.
• Cover and bake for 45 minutes or until tender.
• Uncover and bake until top is lightly browned.
• Remove from oven, let cool for 5 minutes.
• Loosen around edge and invert on a heat-proof platter.
• Sprinkle cheese and cayenne on top and return to oven to brown cheese.

COUNTRY-STYLE POTATO & ONION PIE

Steps:

• Heat oven to 400 degrees Fahrenheit.
• In a 10" oven proof skillet, melt butter in oven.
• Add potatoes and onion.
• Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
• Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
• Pour over baked potatoes and onion.
• Arrange tomato slices over eggs.
• Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

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.

MINI POTATO & ONION PIES

Steps:

• For the Pasty;
• Place you butter and flour in a bowl and rub them together to form a mixture that resmbles breadcrumbs.Then add your salt and black pepper and chopped corriander.Mix well with your fingertips.
• Add all of your blended onion puree to the mix and with your hands squeeze the mixture until it forms a dough. Leave in fridge so it is easy to work with later on.
• For the filling;
• If you want before making your pasty; peel and chop some potatoes and put them on to boil until they have gone very tender.
• In a separate pan gently soften your two chopped onions untill they have turned golden brown.
• Once your potatoes have boiled drain the water add your softened onions,salt and black pepper and mash together.
• Get your pasty from your fridge dust the surface. From your dough make a small ball and then roll it out into a circle big enough to fit into your mince pie tin.
• Do this untill you have filled up all your pie tins. (remember to leave enough dough to to top your pies with aswell!!)
• Place in the oven on the highest heat and cook for 15 minutes untill they have turned golden.
• Once your pasty bases have cooked scoop in your onion and potato mash into the cases.
• With your remaining dough roll out circles big enough to top the pies.Egg wash the tops sprinkle a bit of basil ontop and bake in the oven untill they have turned golden brown.
• The minute you take them out of the oven remove them from the mince pie tins or else they will have "soggy bottoms" and trust me no one likes soggy pies.

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.

MOM'S TWO-CRUST POTATO PIE

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
• Preheat oven to 375 degrees F (190 degrees C).
• Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
• Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.