How to make Cheese and Onion Pie
Cheeses have been around for as long as 4000 years now and over time, a whole lot of variety have been processed – from cow milk to goats, buffalos, even reindeers and camels! For the love of cheese, you may want to try this pie. And then if you are an onion lover, knock yourself out!
Prep time: 15 minutes
Cook time: 40 minutes
1 tbsp olive oil
1 large onion, finely chopped
200g mature Cheddar cheese, grated
350g ready-made shortcrust pastry
- Preheat the oven to 200°C (400°F/Gas 6). Heat the oil in a small pan over a low heat. Add the onion and a pinch of salt, and sweat for a couple of minutes until transparent and just starting to soften. Tip into a bowl, and leave to cool completely. Lightly beat one of the eggs, and stir into the cooled onion with the cheese. Season with salt and black pepper.
- Halve the pastry, and roll out each piece on a floured work surface. Use one of the pastry circles to line the pie tin, overlapping the edges, and fill with the cheese and onion mixture. Wet the edge of the pastry with a little water, then top with the other round of pastry. Trim away the excess, then pinch the edges together with your finger and thumb to seal. Using a sharp knife, make two slits in the top of the pie to allow steam to escape.
- Lightly beat the remaining egg to make an egg wash, and brush all over the top of the pie. Bake in the oven for 25–35 minutes until cooked and golden. Serve with a mixed salad and boiled or steamed new potatoes.
Tip: have with a can of cold soda ! Aha!!