Cheese and Onion Pie
This recipe was originally passed on to my Dad by his canteen cook at work. It was a firm family favourite with us and Mum gave me the recipe when I left home. The most important thing to do is make sure you use organic onions and extra mature cheddar, these two ingredients will give you the best flavour and make it something you want to do again and again. The method is very simple so anyone can make it.
500g shortcrust pastry, I used shop bought
1 large organic onion
250g grated extra mature cheddar
1 rounded tsp mustard –dry/readymade
salt & pepper
Heat the oven to 180C. Grease and flour a 9" pie dish. Rub oil over whole of the inside of the dish, bottom and sides. Roll out the pastry to fit then place in the tin. Flatten pastry into bottom and sides thoroughly. With excess pastry over the sides take a rolling pin and roll over the edge of the dish to get a lovely neat edge and remove the excess. Prick the bottom with a fork all over.
Peel potatoes, chop into quarters and boil until just soft. Drain and allow to dry a bit.
Slice the onions and add to a large mixing bowl. Add all the other ingredients and mix well. Add potatoes and mash into the mix with a knob of butter.
Fill the pastry case and level out. Place in the oven for at least 40 mins – check the bottom of the pie – if the pastry is evenly golden it’s ready. If not pop back in for 5 mins at a time and keep checking until done.
I make something similar but I make it in a different way .
The pie I make has a pastry lid as well as a base and it does not have any egg mixed in .
What I do is
I line a pie dish with short rust pastry .
peel and chop potatoes into good sized chunks and boil them untill they are almost cooked , I then strain them and leave them to dry for a few moments .
I sautéed quite a lot of sliced onions so that they brown
I chop cheddar cheese into cubes .
To assemble the pie I simple randomly fill the pastry lined dish with the pieces of potato , onions and cheese so that its all mixed rather than in layers.i season this simply with a bit of pepper and salt depending on the depth of he flavour of he cheese
I put on the pastry lid and seal the edges .
Put a little hole in the top of the pie to allow steam to escape as it cooks .
Then I bake the pie till the pastry is cooked .
I love the texture of this pie and its as nice to eat cold as it is hot .
Perfect to take on picnics .
I will give your pie a try soon when the family are all next home .
( my pie contains no milk , egg or mustard )