Cheese and Onion Pie

This economical pie can be served as an hors d’oeuvre, or as a light luncheon or supper dish with a tossed, mixed salad.

8 oz. flour

1 teaspoon salt

2 oz. plus 1| oz. butter

2 oz. vegetable fat

2 tablespoons iced water

3 medium-sized onions, finely chopped

2 garlic cloves, crushed

8 oz. Cheddar cheese, grated

1 egg, lightly beaten

2 teaspoon white pepper

Make the pastry by sifting the flour and half the salt into a medium-sized mixing bowl. Put in 2 ounces of the butter and the vegetable fat and cut it into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add

2 tablespoons of iced water and. using the knife, mix it into the floui mixture. With your hands, mix until a smooth dough

is formed. Add more water if the dough is too dry. Form the dough into a ball and wrap it in greaseproof or waxed paper.

Chill the dough in the refrigerator for 20 minutes.

Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200’C). Grease a medium-sized pie dish with

1 tablespoon of the butter and set it aside.

In a frying-pan, melt the remaining

2 tablespoons of butter over moderate heat. Add the chopped onions and garlic, reduce the heat to low and cook the mixture

gently for about 10 minutes, stirring occasionally and taking care not to let the onions brown. When the onions are soft and translucent, remove the pan from the heat.

In a medium-sized mixing bowl, com-bine the onion mixture with the grated cheese. Add most of the beaten egg (keep a little to glaze the pie crust), remaining salt and the pepper and, with a fork, beat to blend well. Set aside.

Divide the dough ball into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion of dough until it is quite thin and is large enough to overlap the sides of the pie dish. Line the pic

dish, and trim off the excess dough with a knife. Spoon the cheese-and-onion mixture into the dish, spreading it evenly

over the bottom.

Roll out the other portion of dough on the floured board to a circle slightly

larger than the pie dish. Place the circle of dough on top of the filling. Fold under the overhanging dough and press the edges together with your fingertips. With a pastry brush, coat the surface with the remaining beaten egg. Bake in the centre of the oven for about 35 minutes, or until the pastry is deep golden. Serve either hot or cold.

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