Hmmm, what to make for tea. A mouse announcement requests the Cheese and Onion Pie which went down so well a couple of months back. Regrettably my section of the house recipe book seems not to have survived the great cull of November 2010 so its back on t’interweb to try to find the recipe I used.
A few are quite useless and others suggest making your own pastry. That is not required with so many good ready-made frozen products about. The recipe key is to boil/simmer the onions in water to soften and reduce their harshness. You could fry them but it would not be authentic.
OK , you need the following
- 1 8 inch or similar pie dish
- 400 grams short crust pastry ( ready-made is fine )
- 400 gms Good cheese such as a mature Cheddar, grated
- 200 gms of white onion sliced thinly
- 2 beaten eggs
- 1 teaspoon english mustard, salt & pepper
Whilst cooling, flour your surface and rolling-pin and roll out the pastry to line the base of the pie dish/tin . Reserve some pastry for a lid
Combine in a bowl, the grated cheese, onions together with a teaspoon of English mustard and plenty of salt and pepper. Finally mix in most of the 2 beaten eggs to help bind the mixture during cooking.
Next, add the cheese and onion mixture to the pastry case in the pie dish, smoothing out to an even fill. Then add your pastry lid overlapping the pie dish , then crimp the edges with a fork to seal the base and lid.
Cut off excess pastry with a knife.
Finally cut some small holes in the pastry lid to allow steam and excess moisture to escape and brush with the reserved beaten egg to give a golden brown colour when finished.
Place in an oven for about 30 to 35 minutes at around 200 degrees.
After baking, allow another 15 minutes to rest the pie .
I serve this pie with some oven roasted tomatoes and perhaps chips or new potatoes.
The pie is nice enough to eat cold enough the next day.