Cheese and Onion Pie

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February 4, 2013 by marksetchfield


Serves 4-8, preparation time 1 hour 45 minutes, cooking time 40 minutes, Suitable for vegetarians

For the Pastry:
12oz Plain Flour
6oz Butter cubed
3-4 tbsp cold water
Pinch of salt

For the filling:
Three large onions
1/2 pint of beef stock
(for a vegetarian version use vegetable stock)
6oz Mature cheddar
Knob of butter
1 clove of garlic
Salt and Pepper
Handful of chopped parsley

Chef says: You can always use pre-made short crust pastry to speed up the preparation time. Switch the beef stock for chicken for a vegetarian version.

For the pasty
Using a food processor pulse the butter and flour until the fat is rubbed into the flour and resembles coarse breadcrumbs. With the processor running add water through the funnel until the dough comes together. Add enough water to bind then stop. Wrap in cling film and chill for 15-20 minutes before rolling.

For the filling
Half and thinly slice the onions add to a hot pan with the butter and garlic. Stir and turn down the heat let the onions cook until soft. Cook for 20 minutes then add the beef stock, cover and simmer for 20 minutes. Grate the cheese on a medium grade and put to one side.

Remove the pasty from the fridge and divided into equal parts. Roll-out on a flour covered surface just slightly bigger than the pie dish. Grease the dish and add the pastry pushing the pastry into the edges. Now layer the cooked onions, cheese and parsley over the pastry base until its level with the edge. Egg wash the edge of the pastry and lay the second sheet over the top and gently seal the two layers together. With a fork push down on the edges to seal the layers together firmly, prick a couple of holes in the centre. With a sharp knife trim off the excess pastry, brush with egg wash add some black pepper then place in the oven for 45 minutes until the pastry is a golden colour. Once the pie is cooked remove from the pie dish and serve with a mixed salad and a huge dollop of onion chutney.


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