Posted by The secret to a good cheese and onion pie is simplicity. No herbs, no potatoes… just cheese and onion
Ingredients
- 500g plain flour
- 250g cold butter, diced
- 2 large onions, finely chopped
- 500g vegetarian mature cheddar, grated
- 3 large eggs
step
- For the pastry, put the flour, butter and a pinch of salt in the food processor; pulse until it looks like breadcrumbs. Add 5-6 tablespoons of cold water, pulsing until it clumps into a ball. Wrap in clingfim; chill for at least 30 minutes.
- If you have a microwave, put the onions in a heatproof bowl with 3 tablespoons of water. Cover and cook for 8-10 minutes on high, stirring halfway through, until very soft. Alternatively, put the onion and water in a pan and cook for 10-15 minutes until tender. Leave to cool, then drain off any excess water.
- Heat the oven to 200 ̊C, fan 180 ̊C, gas 6. Mix together the cooled onions and cheese. Season generously with black pepper and a little salt. Lightly beat together 2 eggs, add to the cheese, and mix well. Cut off one-third of the pastry and chill. Roll out the larger ball on a floured surface. Use to line a shallow pie dish, about 25cm x 6cm. The pastry is quite short, so patch it up, if needed. Trim the edges.
- Pack in the filling, and smooth over the top. Roll out the remaining pastry until the thickness of a £1 coin. Beat the remaining egg, and brush a little onto the lip of the dish, then lay the pastry on top, sealing the edges. Trim off the edges and crimp , or press down with a fork, and make a steam hole. Brush with the remaining beaten egg.
- Bake for 40 minutes until golden brown. Leave to cool for 10 minutes before cutting.
Nutritional information (per serving)
Calories: 617Kcal
Fat: 41gr
Saturates: 25gr
Carbs: 41gr
Sugars: 2gr
Fibre:3gr
Protein: 21gr
Salt: 1.5gr