Cheese and onion pie?!

Cheese and onion pie?

I'm planning to make a cheese and onion pie tomorrow. Once i made the pastry do i need to put it in the fridge or can i avoid this part? Also if it need to go in fridge can i use anything else to wrap the pasty up in apart from cling film as i have none. When i normally make pastry dishes i never chill the dough. Is it meant to improve anyway? Thank youuuu

i always make my dough ahead of time so its chilled enough to roll out. i didn't chill it one time and it wouldn't roll out properly.

sometimes i keep dough made and rolled into discs in the freezer then take it out ahead of time and its just right to roll, i have used aluminium foil but it sometimes sticks. now they have a new foil thats non stick so it might work.

the colder the dough the easier it is to roll it because the fat in it doesn't have time to melt and run.

here's a good recipe for onion pie also if you like to try it:

Cheese, Onion, and Potato Pies

For the pastry:
2 large egg yolks
1 heaping teaspoon salt
2 tablespoons cold water
1 2/3 cups all-purpose flour
2 tablespoons vegetable shortening, teaspooned out
7 tablespoons cold, unsalted butter, diced
2 4-cup popover pans
For the filling:
2 large potatoes (boiling, not baking)
Scant 1/2 cup finely chopped green onions (about 6)
4-5 ounces sharp Cheddar: 1/3 cup grated, 1/4 cup diced
2 tablespoons grated parmesan
1/4 cup Red Leicester cheese, grated
2 tablespoons chopped parsley
4 tablespoons creme fraiche to bind
Salt and pepper

Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
Preheat the oven to 400 degrees.

Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.

In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.

Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold,but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

here's a recipe with a short cut:

Sweet Onion Tartlets

4 tablespoons butter
1 Vidalia onion or other sweet onion, diced, about 3 cups
1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury)
3 large eggs
1 1/3 cups half-and-half
1 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton)
1 tablespoon fine herbs (recommended: Spice Islands)
1/2 cup shredded Monterey Jack cheese

Preheat oven to 325 degrees F.
Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool.

Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside.

In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside.

Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.


hope you like these. enjoy.