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CHEESE AND ONION PIE (with potatoes!)

June 18, 2013
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My big brother is on his own for a few days and so he is joining us for his supper tonight. I thought I’d make a traditional family favourite – Cheese and Onion Pie.

However, I’m also using everything up in the fridge before we go away so I decided to add a layer of sliced cooked new potatoes that were already in the fridge.

This also means I won’t need to cook additional potatoes and we can just have the pie with vegetables – I’ve got some lovely local asparagus, Lancashire cauliflower and carrots.

These traditional recipes are so simple, tasty and relatively cheap – flour, fat, cheese, onions (potatoes or anything else you want to use up) means it’s also something I always have the ingredients for!

INGREDIENTS

PASTRY

60g/2oz butter, cut into small pieces
60g/2oz lard, cut into small pieces
200g/7oz self-raising flour, plus extra for dusting
pinch of salt

FILLING

25g/1oz butter
3 onions, roughly sliced
salt and pepper
250g/9oz Strong Cheddar cheese (grated)
milk for sealing and glazing

METHOD

1. Preheat the oven to 180C/350F/Gas 4 and 10 minutes beore baking place a baking tray in the oven to pre-heat.

2. For the pastry place the butter and lard into a large bowl with the flour and salt.

3. Gently rub the fat into the flour until it resembles coarse breadcrumbs. You can use a food processor to bind the fat and flour but it is really quicker by hand!

The pastry mixture should resemble breadcrumbs

The pastry mixture should resemble breadcrumbs

4. Add 2-3 tbsp cold water to bind the mixture. Lightly knead the dough until mixed then cover in cling film.

5. Chill in the fridge for 30 minutes before using.

6. For the filling, heat the butter in a saucepan and fry the onions for 10 minutes, without colouring.

7. Stir in 150ml/5fl oz water, salt and freshly ground black pepper and cook until almost all the liquid has evaporated. Remove the onions, spread out onto a plate and set aside to cool.

8. Roll out two-thirds of the pastry until it is about 0.5cm/¼in thick and line a greased 20cm/8in loose-bottomed tart tin, leaving any excess pastry overhanging the edge.

Roll out the pastry

Roll out the pastry

9. Roll out the remaining pastry to a similar thickness to use as a lid to the pie.

10. Cover the base of the pie with sliced cooked new potatoes then the onions and then cover with the grated cheese.

A layer of cooked sliced new potatoes

A layer of cooked sliced new potatoes

Add a layer of the cooked onions

Add a layer of the cooked onions

11. If you’re making a bigger pie you could repeat the layers.

Add a layer of grated cheese

Add a layer of grated cheese

12. Roll out the remaining pastry to make a lid for the pie. Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together then trim off any excess. Brush the surface of the pie with milk. Make three small incisions into the centre of the pie using the point of a sharp knife.

Add the pastry topping

Add the pastry topping

13. Place the pie in the oven and bake for 40-50 minutes, or until golden-brown. Remove from the oven and leave for a 20-30 minutes before removing from the tin and cutting. Serve the pie warm.

Leave the pie in the tin for 20-30 minutes

Leave the pie in the tin for 20-30 minutes

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