Cheese and Onion Plate Pie

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Good meals don’t have to be complicated.  This Cheese and Onion Pie is a dish my mother and grandmother used to make.  I expect it was made by my great grandmother as well. It hails from Lancashire, where many of my family come from, and should really be made with Lancashire Cheese.

Since I live over the border in White Rose country, I’m quite happy to be a rebel these days and I use whatever I have in the fridge.  No-one has complained yet.

It is satisfying and the onions give a sharpness to the taste which offsets the creaminess of the cheese.

And it is cheap.

If you bought ready made pastry, this Cheese and Onion Pie would only take 3 ingredients.  Even the seasoning only requires pepper as cheese is plenty salty enough.  Oh, I forgot the 3 tablespoons of milk for glazing.

By the way, I got into trouble once for using an egg to glaze a pie.  Total waste.

Some folk add potatoes or even herbs and spices.  My mother would turn her nose up at such high-falouting ideas.

pastry folded

I use a deep enamel plate for this type of pie.  You could use any plate with a rim but I have three of these and I use them all the time.

One of the things people have problems with is laying the pastry in the plate ~ worse still a flan dish.  Instead of picking the pastry up by wrapping it round the rolling pin, try folding it in in itself to form four corners.  It lifts easily and can be centred and unfolded gently to fit the dish.  Of course, calamities can be solved by patching.  No one will know.

filling station

I’ve read recipes which say sauté the onions first but I really think that is unnecessary. I think it can cause the pastry to go a little soggy if you are making it ahead of cooking.  Anyway, the crunch of the onions gives a change of texture to the pie.

I slice my onions with my mandolin to get them really thin. I chose this one when I replaced my 20 year old one as it has a good grip.

If you don’t have a mandolin, use a sharp knife and it will be fine.

pie filled

This time I used Cheddar because I had a block needing using up. Build up thin layers of onion, cheese, onion and so on, adding a few twists of pepper on each cheese layer.  Make sure you put plenty of filling in as it melts down during cooking.  It needs to be domed before you add the lid.

topped raw

Cover with the top layer of pastry and tidy up, pressing round the edge before cutting away the excess pastry.  Pinch the edges closed and cut a few slits in the top and bake for around 40 minutes on 356F / 180C / Gas Mark 4.

served

We had it for lunch with a green salad.  A jar of sweet pickle sat on the side and it was delicious.

It made 3 portions and the third one we split between us to supplement breakfast next morning.  Naughty, but nice.

KEY POINTS

Preparation time : 20 min

Cooking time :40 minutes

Difficulty? : Easy ~ especially if you buy ready made pastry

Freezing? : Yes  ~ preferably uncooked, though if using frozen pastry, this is unadvisable.

Portions : 3 (or 4 with another carb)

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