Cheese and Onion Pie is one of well known & popular British food-and I think....I nailed it (at least A would agree).
I am not a big fan of the ones from chippy: soggy, oily and too heavy (must be utterly unhealthy). So I have decided- I am going to make it, in my own way.
Ingredients (4 individual pie: 10cm diameter)
Pastry
1 roll of shortcrust pastry
1 york
Fillings
1 medium potato, peeled ad cut into pieces
2 medium onions
1tbsp self raising flour
50ml milk
50 ml double cream
75g grated mature cheddar cheese
75g grated ementar cheese
1/2 tsp english mustard
1/2 tsp cayenne pepper
salt and pepper to taste
Butter/oil and flour to coat the tin
Rice/ dried beans
Preparation
1. Grease the tin with melted butter/ oil and sieve flour in to coat. Shake the excess out.
2. Preheat the oven to 180C
Direction
1. Cut 2/3 of short crust pasty. Cut it in four.
2. Roll each pasty sheet onto the tin, press in and cut the excess.
3. Poke the tin several times with a folk.
4. Cover the pasty with grease proof paper then fill the tin with rice/ dried beans
5. Bake in the oven for 10-15 mins. Remove from the oven then discard rice/dried beans and grease proof paper. Let it cool.
6. In a boiling water, cook onion for 2-3 mins. Drain well and coat them with flour.
7. Boil diced potatoes for about 12-15 mins, drain well then set aside.
8. Add cream and milk in a pan and put it on medium heat. Add potatoes, coated onions, mustard and cayenne pepper. Add grated cheese in. Once the mixture gets smooth and creamy, remove from heat. Add salt and pepper to taste. Set aside and let it cool
9. Fill the pasty case with cheese mixture.
10. Cut remaining of pasty sheet into 4, cover the pasty case. Seal the pasty lid with fork, cut the excess.
11. Put two holes on top (to let air out- it will get soggy with out these holes!) and brush the surface with beaten egg york. Bake in a oven for 25-30 mins.
I am not a big fan of the ones from chippy: soggy, oily and too heavy (must be utterly unhealthy). So I have decided- I am going to make it, in my own way.
Ingredients (4 individual pie: 10cm diameter)
Pastry
1 roll of shortcrust pastry
1 york
Fillings
1 medium potato, peeled ad cut into pieces
2 medium onions
1tbsp self raising flour
50ml milk
50 ml double cream
75g grated mature cheddar cheese
75g grated ementar cheese
1/2 tsp english mustard
1/2 tsp cayenne pepper
salt and pepper to taste
Butter/oil and flour to coat the tin
Rice/ dried beans
Preparation
1. Grease the tin with melted butter/ oil and sieve flour in to coat. Shake the excess out.
2. Preheat the oven to 180C
Direction
1. Cut 2/3 of short crust pasty. Cut it in four.
2. Roll each pasty sheet onto the tin, press in and cut the excess.
3. Poke the tin several times with a folk.
4. Cover the pasty with grease proof paper then fill the tin with rice/ dried beans
5. Bake in the oven for 10-15 mins. Remove from the oven then discard rice/dried beans and grease proof paper. Let it cool.
6. In a boiling water, cook onion for 2-3 mins. Drain well and coat them with flour.
7. Boil diced potatoes for about 12-15 mins, drain well then set aside.
8. Add cream and milk in a pan and put it on medium heat. Add potatoes, coated onions, mustard and cayenne pepper. Add grated cheese in. Once the mixture gets smooth and creamy, remove from heat. Add salt and pepper to taste. Set aside and let it cool
9. Fill the pasty case with cheese mixture.
10. Cut remaining of pasty sheet into 4, cover the pasty case. Seal the pasty lid with fork, cut the excess.
11. Put two holes on top (to let air out- it will get soggy with out these holes!) and brush the surface with beaten egg york. Bake in a oven for 25-30 mins.