cheese & onion pie

Add the grated cheese to the hot onions and mix well. Add grated strong cheddar mustard powder salt pepper and those cooked chunks of potato.

Cheese Onion Pie Cheese And Onion Pie Onion Pie Cheese And Onion Pasty

Boil gently for 5-10 minutes or until the cubes.

. Cut off one-third of the pastry and chill. Cook slowly for about 10 minutes never browning. In a mixing bowl stir together the cooled onions grated cheese eggs sour cream and British mustard until evenly combined. 4 of the potatoes 13 of the caramelized onions 13 of the gruyere cheese mixture season with some black pepper and some nutmeg.

Stir in 1 cup of the cheddar cheese and 2 TBS of the Parmesan cheese. Whilst the potato is cooking soften sliced onion in a pan with butter. Mix together the remaining cheddar gruyere and Parmesan cheese in a small bowl. Take off the heat.

Leave for 30 minutes before serving at room temperature. Cook onions in butter on low until they are clear but not colored. Once the onions have turned clear add 12 pint of water to the pan and bring to a low simmer. Stir in flour then stir in milk and cream.

Take a pie dish and begin layering as follows. Remove the parchment and baking beans from the pie cases and spoon in the cheesy sauce. When the butter melts add the onions a pinch of salt and the ground white pepper. Roll out the base of the pie.

Lightly beat together 2 eggs add to the cheese and mix well. Meanwhile peel and dice the potatoes put them in a saucepan with plenty of cold water and bring to the boil. Add the onions salt and pepper. Season generously with black pepper and a little salt.

Season to taste with salt and white pepper. Use to line a shallow pie dish about 25cm x 6cm. 4 onions 25g butter Salt and pepper 1 small bunch fresh chives 5 spring onions 500g lancashire cheese see step 2 For the pastry 150g butter 400g plain flour ½ tsp salt 1½ tbsp mustard powder. Heat the oven to 350.

In a small skillet saute onions in butter until golden brown. The onions will be cooked in about 25 to 30 minutes. In a large bowl beat eggs and cream. Mix together the cooled onions and cheese.

Stir in potato onion and cheese. Cut slits in top. Place the pie onto the heated baking sheet and bake for 40-45 minutes until golden brown. Ingredients 500g shortcrust pastry I used shop bought 1 large organic onion 250g potato 200ml milk 250g grated extra mature cheddar 1 rounded tsp mustard dryreadymade salt pepper 1 egg.

Roll out the pastry and line the pie plate with half the pastry trim off the edges and save the excess pastry for decorations. Whisk together 2 eggs cream thyme salt and pepper in a large bowl until combined well. For the filling 40g butter 3 large onionsfinely sliced 2 bay leaves 1 tbsp thyme leaves 1 medium potatoabout 350g halved lengthways and sliced 100ml double cream 150g extra mature cheddar½ grated ½ chopped into small chunks. Roll out remaining pastry to fit top of pie.

For the filling 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 55oz mature cheddar cheese grated 12 tsp English mustard 12 tsp cayenne pepper salt and freshly ground black pepper. Roll out your second piece of dough. Seal and flute the edges. 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. Roll out the larger ball on a floured surface. Cover with plastic wrap and refrigerate for at least 30 minutes -- or freeze for 10 -- to ease rolling. Line a deep-dish 9 in.

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. You will want it to be large enough that the edges hang over your pie plate. A simple garden salad is a fantastic accompaniment and you can either serve it with a spoon to scoop the cheese and onion filling out or use a pair of chopsticks to help get your fill. Pie plate with bottom pastry.

Preheat the oven to 400 degrees. Add 2 tablespoons butter to a large skillet over low heat. Add the cheese and onion mixture. Set aside to cool to room temperature or cover and chill in the refrigerator for up to 2 days.

Set aside the filling to make your pastry dough. Whilst the onions are cooking grate your cheese coarsely. Heat the oven to 200 C fan 180 C gas 6. Sprinkle with bacon and cheese.

I often find Lancashire cheese so crumbly that its easy to tear apart the cheese whilst gating to save some time. Cheese and onion pie is a simple and delicious pie and its a great meal thats easy to prepare and great to serve at any time of day.