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#CheeseandOnionPie

December 18, 2017

 

This weekend I made a pie. I am no professional and I am certainly no Nigella. But I gave it a go! This is the third pie I have made in my life..and I am very proud of myself! 

 

The first had no base, the second fell apart and the third..Was this BEAUTY!

 

So I thought I would share my recipe with you. It's really simple, and if I can do it, anyone can! ( I am a disaster in the Kitchen!) 

 

Ingredients: 

Butter 

Salt 

Pepper 

Pastry (I did cheat and use Aunt Bessie's Dried Pastry Mix and it was far better than one I have ever made!) 

 

2 Onions 

1 medium potato

250g (ish) of grated cheese

 

To Do: 

Preheat the oven to 180c. 

Mix the Pastry (as I say, I did technically cheat, but this was the easiest and quickest pastry I have ever used) 

Add 12 table spoons of cold water  (the packet says 8, but I say 12) into the mix and stir with a knife until you get a crumbly mixture. 

Once the mixture has crumbled, used clean hands to knead the pastry into a smooth mixture. Roll into a ball and set to one side. 

Roughly chop the onions and thinly slice the potatoes. 

Add a small amount of oil into a frying pan and fry the onions for 5 minutes. 

Add 150ml of cold water to the onions and simmer for 10minutes until all the water has evaporated. 

Remove the onions and spread them out to cool on a clean plate. 

 

Line the pie tin (a cake tin works just as well!) with grease proof paper. I also like to grease it with butter too as greaseproof paper is the reason #2 fell apart!

Roll out 2/3 of your pastry onto a lightly floured surface, roll it out to 5mm and big enough to cover the base of your tin. 

Line the cake tin with the pastry and let the excess hang over the edge (you'll need it later!) 

 

Layer up your ingredients into the pastry tin. Start with potatoes, add a generous layer of onions and a heavy sprinkling of cheese. And repeat. (I usually get 2 layers of the 3 ingredients) 

 

Roll out the remainder of your pastry to 5mm in thickness and cut into a circle (using the base of the tin as a guide)

Add the "lid" to the pie and fold in the remaining edges from the base, squeeze together to create a seal. This can be done in any way, I then used a fork to crimp the edges but anything will do! 

Add 3 incisions into the top of the "lid". 

 

Seal with an egg wash or milk and bake for 32-34 minutes.

 

Remove from the oven for 20 - 30 minutes before serving.  

 

(if you need to reheat once it has gone cold, 15 minutes at 180c will do) 

 

Like I say, I am the least technical person you will ever meet in the Kitchen. My attitude is mainly "that'll do!"

So I am very impressed that I managed to make something that stayed upright and tasted good! 

 

 

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