Anyone know a good recipe for cheese and onion pie?!
Anyone know a good recipe for cheese and onion pie?
can any one tell me a good recipe and how to make a cheese and onion pie
Answers:
CHEESE AND ONION PIE
12 ounces potatoes, shredded
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 cups shredded carrots
1 onion, chopped
1 teaspoon minced garlic
3 eggs, beaten
1 cup cottage cheese
3/4 cup milk
1/2 cup shredded Gruyere cheese
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese
Preheat oven to 425F. Spray a 9-inch quiche dish or deep-dish pie plate with non-stick vegetable spray. Sprinkle potatoes with half the salt and pepper; toss to mix. Spread over bottom of prepared quiche dish. Bake for 25 minutes or until lightly browned. Reduce oven temperature to 375°F. In a large skillet, heat oil. Add carrots, onion, and garlic; cook, stirring frequently, until softened. In a small bowl, combine eggs, cottage cheese, milk, Gruyere, parsley, and remaining salt and pepper, whisk to blend well. Stir into carrot mixture. Pour over potato crust and sprinkle with Parmesan cheese.
Bake for 30 minutes or until puffed and lightly browned. Serve hot.
Use cheese and onion.
Ingredients
Serves 6
285g/10oz good, strong Cheddar cheese, coarsely grated
30g/1oz unsalted butter
1 large onion, peeled and chopped finely
110g/4oz potatoes, peeled, steamed and diced
2 large eggs
4 tbsp double cream
a sprig of thyme or a bunch of flat-leaf parsley, chopped
pinch of cayenne pepper
sea salt and black pepper
shortcrust pastry made with -
340g/12oz flour and 170g/6oz unsalted butter
beaten egg for glaze
Method
Preheat the oven to 220°C/425°F/Gas 7. Divide the pastry into two balls, keeping one a little larger than the other. Melt the butter in a pan and gently fry the onion until softened and translucent, then leave to cool. Throw the onions into a bowl with the grated cheese, potato, eggs, cream, thyme or parsley and the seasoning, and mix thoroughly with your fingers.
Roll out the larger ball of pastry and line a shallow greased 23cm/9in tart tin. Tip the cheese and onion mixture into the pastry shell. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully. Brush beaten egg over the top and bake in the oven for 30 minutes until crisp and golden brown. You can sweat leeks instead of onions, or add buttered apple slices instead of the potato.
Don't know about the pastry but this is how i do the filling. The family recipe
Put onions in milk onto the stove until they are soft with a pinch of mustard then drain the milk off so they are still a bit wet. Put a layer of onion then cheese ( really mature cheddar) then another of onion then of cheese. Another few pinches of mustard. Put on lid glaze and a little more mustard only a little bit.
The weights are dependant on the size but sure you can find that online.
2 prepared 8 inch pastry shells
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 egg, beaten
salt and pepper to taste
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.
CHEDDAR CHEESE AND ONION PIE
For pastry dough
3 cups unbleached all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon fine sea salt
8 to 10 tablespoons ice water
For filling and glaze
1 medium boiling potato (5 oz)
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
9 oz good-quality white Cheddar, coarsely grated (2 1/2 cups)
Special equipment: a pastry or bench scraper; a 9-inch tart pan or pie plate
preparation
Make dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling and glaze while dough chills:
Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
Whisk remaining egg in a small bowl and reserve for egg glaze.
Assemble and bake pie:
Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
Cooks' note:
Dough can be chilled up to 1 day.
Try the following
Cheese and onion pie
2 sheets of ready rolled puff pastry
4 red onions, thinly sliced
450g/1lb cheddar cheese, grated
2 tbsp butter
1 egg, beaten
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Line a rectangular baking tin or pie dish with a sheet of puff pastry. Trim the edges if necessary.
3. Fill with alternating layers of the raw onions and cheese, seasoning with salt and ground black pepper. Top with the butter.
4. Cover the pie with the second sheet of pastry. Trim the edges and push down to seal.
5. Cut four leaf shapes from the off-cuts of the pastry. Decorate the top of the pie with the leaves and cut two small slits in the pastry to allow the steam to escape.
6. Brush with the beaten egg and bake for 35-40 minutes, or until the pastry is golden.
7. Serve with a tomato or green salad
or Cheddar Cheese and Onion Pie
285g/10oz good, strong Cheddar cheese, coarsely grated
30g/1oz unsalted butter
1 large onion, peeled and chopped finely
110g/4oz potatoes, peeled, steamed and diced
2 large eggs
4 tbsp double cream
a sprig of thyme or a bunch of flat-leaf parsley, chopped
pinch of cayenne pepper
sea salt and black pepper
shortcrust pastry made with -
340g/12oz flour and 170g/6oz unsalted butter
beaten egg for glaze
Method
Preheat the oven to 220°C/425°F/Gas 7. Divide the pastry into two balls, keeping one a little larger than the other. Melt the butter in a pan and gently fry the onion until softened and translucent, then leave to cool. Throw the onions into a bowl with the grated cheese, potato, eggs, cream, thyme or parsley and the seasoning, and mix thoroughly with your fingers.
Roll out the larger ball of pastry and line a shallow greased 23cm/9in tart tin. Tip the cheese and onion mixture into the pastry shell. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully. Brush beaten egg over the top and bake in the oven for 30 minutes until crisp and golden brown. You can sweat leeks instead of onions, or add buttered apple slices instead of the potato.
or Cheese and Onion Pie (#2)
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
Here is a good one that I have made. I hope it is what you are looking for! Good luck! Have a Blessed day! :)
ingredients
For pastry dough
3 cups unbleached all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon fine sea salt
8 to 10 tablespoons ice water
For filling and glaze
1 medium boiling potato (5 oz)
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
9 oz good-quality white Cheddar, coarsely grated (2 1/2 cups)
Special equipment: a pastry or bench scraper; a 9-inch tart pan or pie plate
preparation
Make dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling and glaze while dough chills:
Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
Whisk remaining egg in a small bowl and reserve for egg glaze.
Assemble and bake pie:
Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
Cooks' note:
Dough can be chilled up to 1 day.