Can anyone suggest a recipe for cheese and onion pie, not pastie?

Question

Looking for the texture similar to Hollands Cheese and onion pies which I only seem to be able to find in the North West.

oops this is a semantics thing - I mean double crust pie, made from shortcrust pastry. If you're from the North West of England you'll know Holland's pie makers!

Answer 1

Try the following
Roxy's 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 Root Vegetable, Cheese and Onion Pot Pie
8 oz (225 g) carrots, peeled and cut into 1 inch (2.5 cm) chunks
8 oz (225 g) swede, peeled and cut into 1 inch (2.5 cm) chunks
8 oz (225 g) celery, cut into 1 inch (2.5 cm) chunks
1 lb (450 g) leeks, cut into 2 in (5 cm) chunks
little freshly grated nutmeg
4 oz (110 g) Lancashire cheese, crumbled

For the cheese, onion and sage sauce:
2 oz (50 g) Lancashire cheese, crumbled
1 oz (25 g) parmesan, finely grated
1 medium onion, finely chopped
1 dessertspoon chopped fresh sage
1½ oz (40 g) butter
1½ oz (40 g) plain flour
1 pint (570 ml) milk
little freshly grated nutmeg
1 level tablespoon wholegrain mustard

For the parmesan pastry:
1 oz (25 g) finely grated parmesan
4 oz (110 g) plain flour, plus extra for dusting
1 oz (25 g) lard, softened
1 oz (25 g) butter, softened
1 egg, beaten, to glaze
salt and freshly milled black pepper
You will also need a 9 in (23 cm) x 2 inch (5 cm) baking dish.

First of all place all the prepared vegetables in a steamer. Pour in some boiling water from the kettle, add the freshly grated nutmeg and some salt, then cover and steam the vegetables for about 20 minutes. When the thickest parts of the root vegetables feel tender when tested with a skewer, tip them all into a large bowl and allow them to cool.

Meanwhile, make the sauce and the pastry. For the sauce, melt the butter in a smallish saucepan and add the onion. When you've stirred it so that it's nice and buttery, let it cook on the lowest possible heat for about 20 minutes. It's important not to let it colour, so give it a stir from time to time. Now, using a wooden spoon, stir in the flour until smooth, then add the milk a little at a time, switching to a balloon whisk and whisking well after each addition. Now season the sauce with nutmeg and salt and pepper, to taste, and let it barely simmer for 5 minutes. After that, stir in the grain mustard, the cheeses and the sage. Then leave to cool.

To make the pastry, first sift the flour with a pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour. When everything is crumbly, add the Parmesan and then sprinkle in some cold water - about 1 tablespoon. Start to mix the pastry with a knife and then finish off with your hands, adding more drops of water until you have a smooth dough that will leave the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes.

When you are ready to bake the pie, preheat the oven to gas mark 7, 425°F (220°C). Carefully mix the steamed vegetables with the sauce and pile half of the mixture into the dish. Now sprinkle half of the crumbled Lancashire cheese over the top and then repeat with the remaining mixture and cheese. Next, roll the pastry out into a circle on a surface lightly dusted with a little extra flour, and as you roll, give it quarter turns to keep the round shape. Next, cut a 12 in (30 cm) circle out of this pastry. Roll out the leftover trimmings and cut a ½ in (1 cm) strip to go around the edge of the dish.

Now dampen the edge of the dish with water and place the strip of pastry around the rim, pressing down well. Dampen the top of this strip and then transfer the circle of pastry, rolling it over the rolling pin, to the dish and press it lightly and firmly over the edges to seal. Next, using the blunt edge of a knife, knock up the edges, then flute them using your thumb to push out and your forefinger to pull in again. Then make a hole in the centre of the pastry lid to let the steam out, and brush the surface with beaten egg. Now place the dish on the baking sheet and bake it for 25-30 minutes on the centre shelf of the oven, or until the pie is bubbling hot and the pastry is golden brown and crusty.

Answer 2

I dont know the specific brand you mention, but when I make cheese and onion pie I always boil some potatoes, slice them thinly, the layer up with the grated cheese, onion in the pastry base, and a bit of branston or brown sauce for zing, then i pour cream over the whole lot, shove the pastry top on and bake.
Its lovely!! the potatoes break it up a bit and stop it being too rich.

Answer 3

Cornish Pasty Recipe Delia

Answer 4

Be different forget about "Cheese & Onion Pies} try this instead:

"Chestnut and Mushroom Pie"
400 gm Fresh Chestnuts (Frozen/Tinned OK}
300 gm Fresh open-cup Mushrooms
1 x Large Spanish Onion
pinch of:- chopped mixed herbs,Garlic salt
oregano, black pepper
1 x Level tablespoon of Cornflour
1 x level Teaspoon yeast extract
250 gm Ready made Puff Pastry
150 ml Vegetable Stock
3 x Tablespoons of Olive Oil.

Method: heat deep
pan with the olive oil place-in diced onion & sweat till soft-remove onion place in washed roughly chopped mushrooms for a minute remove to cooked onion.
Now make Cornflour paste with a little of the Vegetable Stock before tipping the paste in the rest of the Stock place into pan heat and stir until it thickens, add Yeast extract all the herbs and spices & stir in before adding the Mushroom & Onion mix. Place in Pie Dish, roll out P/Pastry place it on top,seal edges pierce pastry twice, brush top with milk.
Pre-heat oven {Gas 6} middle shelf 35 minutes.

Answer 5

sounds like a cheese and onion quiche. Make a pastry base, grate a good quantity of cheese ( a good mature chedder would be good) lightly fry1 to 2 onion into rings or chopped ( to your preference!) place onion on bottom, scatter over the cheese and then add 2 to 3 beaten eggs , cook!

Answer 6

CHEESE AND ONION PIE

1 unbaked pie shell with small fluted edge
2 lg. onions, thinly sliced
2 tbsp. butter
1/2 lb. grated Swiss cheese
1 tbsp. flour
1/2 tsp. salt
3 eggs
1 c. milk or light cream
1/8 tsp. pepper

Prepare unbaked pie shell. Start heating oven to 400 degrees. Saute onions in butter; turn into pie shell. Toss grated cheese with flour, sprinkle over onions. Now, with eggbeater, beat eggs well. Stir in milk or cream, salt and pepper. Pour over cheese. Bake pie at 400 degrees for 20 minutes.
Now, reduce oven heat to 300 degrees and bake 25 minutes longer or until knife inserted in center comes out clean. Serve pie hot in wedges.

Answer 7

don't be conscious of relating to the pastry yet that's how i do the filling. The relatives recipe positioned onions in milk onto the range till they're comfortable with a pinch of mustard then drain the milk off so that they are nonetheless slightly moist. positioned a layer of onion then cheese ( fairly mature cheddar) then yet another of onion then of cheese. yet another few pinches of mustard. positioned on lid glaze and a sprint greater mustard in basic terms somewhat. The weights are dependant on the size yet specific you will come across that on line.

Answer 8

get cheese and onions then put them in a pie case

Answer 9

I prefer both fruits and fresh vegetables better, however they look and taste. You desire a little of both.

Answer 10

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.