Recipe:- Have you a Recipe for Cheese and Onion Pie Please?!
Shortcrust Pastry Please!.
ThankyouWww@FoodAQ@Com
ThankyouWww@FoodAQ@Com
Answers:
Here is a good one !.!.!.!.!.!. = )
Cheesy Vidalia Onion and Tomato Pie
1 recipe Savory Pie Crust, recipe follows
1 egg
2 pounds ripe tomatoes, peeled
Salt and freshly ground black pepper
1/3 cup plain bread crumbs
4 tablespoons mayonnaise
3/4 cup thinly sliced Vidalia onions
1/4 teaspoon fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
Preheat oven to 375 degrees F!.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan!. Place the pastry in the pie pan and crimp edges decoratively!. Refrigerate at least 30 minutes, then line with aluminum foil!. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges!. Remove foil and pie weights, and return to the oven for 3 to 5 minutes!. Remove from the oven and transfer to a cooling rack to cool!. Crack the egg in a small bowl, reserving yolk for the filling, separately!. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool!.
Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper!.
Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust!. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth!. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions!. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses!. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil!. Top with the remaining bread crumbs and drizzle with the olive oil!. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes!. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving!. Serve warm or at room temperature!.
For the Savory Pie Crust:
1 1/4 cups all-purpose flour
2 teaspoons seasoning salt
4 ounces (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
In the bowl of a food processor combine flour, seasoning salt, and butter and process until mixture resembles coarse crumbs!. While the motor is running, add water in increments until dough comes together to form a ball!. Transfer dough to a lightly floured surface and shape into a flat disc!. Refrigerate overnight or at least one hour!.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness!.Www@FoodAQ@Com
Cheesy Vidalia Onion and Tomato Pie
1 recipe Savory Pie Crust, recipe follows
1 egg
2 pounds ripe tomatoes, peeled
Salt and freshly ground black pepper
1/3 cup plain bread crumbs
4 tablespoons mayonnaise
3/4 cup thinly sliced Vidalia onions
1/4 teaspoon fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
Preheat oven to 375 degrees F!.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan!. Place the pastry in the pie pan and crimp edges decoratively!. Refrigerate at least 30 minutes, then line with aluminum foil!. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges!. Remove foil and pie weights, and return to the oven for 3 to 5 minutes!. Remove from the oven and transfer to a cooling rack to cool!. Crack the egg in a small bowl, reserving yolk for the filling, separately!. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool!.
Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper!.
Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust!. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth!. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions!. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses!. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil!. Top with the remaining bread crumbs and drizzle with the olive oil!. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes!. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving!. Serve warm or at room temperature!.
For the Savory Pie Crust:
1 1/4 cups all-purpose flour
2 teaspoons seasoning salt
4 ounces (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
In the bowl of a food processor combine flour, seasoning salt, and butter and process until mixture resembles coarse crumbs!. While the motor is running, add water in increments until dough comes together to form a ball!. Transfer dough to a lightly floured surface and shape into a flat disc!. Refrigerate overnight or at least one hour!.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness!.Www@FoodAQ@Com
(serves about 8)
INGREDIENTS
2 (9 inch) refrigerated pie crusts
5 sweet onions, sliced
8 ounces sharp Cheddar cheese
freshly ground pepper
1/4 cup milk
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Place one pie crust into a deep-dish pie pan!. Layer the bottom with half of the onions and half of the cheese!. Season to taste with pepper!. Layer with the remaining onions and cheese; season with pepper!. Pour milk over the pie filling!. Place the remaining pie crust on top of the filling!. Make small holes in the crust to allow steam to escape!.
Bake in preheated oven for 40 to 45 minutes!. Remove, and let cool 15 minutes before serving!.Www@FoodAQ@Com
INGREDIENTS
2 (9 inch) refrigerated pie crusts
5 sweet onions, sliced
8 ounces sharp Cheddar cheese
freshly ground pepper
1/4 cup milk
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Place one pie crust into a deep-dish pie pan!. Layer the bottom with half of the onions and half of the cheese!. Season to taste with pepper!. Layer with the remaining onions and cheese; season with pepper!. Pour milk over the pie filling!. Place the remaining pie crust on top of the filling!. Make small holes in the crust to allow steam to escape!.
Bake in preheated oven for 40 to 45 minutes!. Remove, and let cool 15 minutes before serving!.Www@FoodAQ@Com
2 prepared 8 inch pastry shells
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 egg, beaten
salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Cook onions in salted boiling water for 5 minutes!. Drain well and stir in cheese!. Mix in almost all the egg and season with salt and pepper to taste!.
Pour mixture into pastry-lined pan, and place second sheet of pastry on top of filling!. Seal edges and cut vents in top!. Brush pastry with remaining egg and place in preheated oven!. Bake 30 minutes!. Can be served hot or cold!.Www@FoodAQ@Com
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 egg, beaten
salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Cook onions in salted boiling water for 5 minutes!. Drain well and stir in cheese!. Mix in almost all the egg and season with salt and pepper to taste!.
Pour mixture into pastry-lined pan, and place second sheet of pastry on top of filling!. Seal edges and cut vents in top!. Brush pastry with remaining egg and place in preheated oven!. Bake 30 minutes!. Can be served hot or cold!.Www@FoodAQ@Com
600 grams cheddar cheeze (medium or old), shredded
4 medium to large onion, chopped
pastry for upper and lower crusts
Boil onions in a little water!. When transparent, drain, reserving the liquid!. Mix shredded cheeze into HOT onions!. If mixture seems a little dry, add a LITTLE of the reserved stock (the remainder can be frozen for soup stock)!.
Pour mixture into unbaked pie shell and cover with pastry top!. Bake at 350 F until shell is golden brown!. Serve hot or cold!. Excellent with a salad and Branson pickle!.
Note: If you have too much mixture for your pie shell, mix a bit of dry mustard in it and spread over toast for a "mock" Welsh Rarebit!.
This is a recipe my mother brought from England when we immigrated!. I have fond memories of my dad and I coming home, smelling Mom's cheeze & onion and attempting to devour it long before it's designated meal time!.Www@FoodAQ@Com
4 medium to large onion, chopped
pastry for upper and lower crusts
Boil onions in a little water!. When transparent, drain, reserving the liquid!. Mix shredded cheeze into HOT onions!. If mixture seems a little dry, add a LITTLE of the reserved stock (the remainder can be frozen for soup stock)!.
Pour mixture into unbaked pie shell and cover with pastry top!. Bake at 350 F until shell is golden brown!. Serve hot or cold!. Excellent with a salad and Branson pickle!.
Note: If you have too much mixture for your pie shell, mix a bit of dry mustard in it and spread over toast for a "mock" Welsh Rarebit!.
This is a recipe my mother brought from England when we immigrated!. I have fond memories of my dad and I coming home, smelling Mom's cheeze & onion and attempting to devour it long before it's designated meal time!.Www@FoodAQ@Com
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