Monday, October 15, 2012

Easy Deep-filled Cheese and Onion Pie Recipe

This is a large pie and would serve 8 people.
You'll need this:
Butter for greasing
1 quantity of
shortcrust pastry
200g red Leicester
cheese, grated
200g mature Cheddar,
50g crumbly Cheshire
cheese, crumbled
or grated
1 large onion, very
finely chopped
1 egg
1⁄2 teaspoon ground
black pepper
1 level teaspoon
mustard powder

1. Preheat the oven to 190˚C/gas mark 5.
2. Butter a large, deep pie dish, roll out just over half of the pastry and use this to line the dish.
3. In a large bowl, mix all the cheeses together with the onion. Mix until fully combined.
4. Beat the egg and whisk in the pepper and mustard. Stir into the cheese mixture.
5. Pile the cheese mixture into the pastry shell, then roll out the lid. Dampen the edges with water and lay the lid carefully on top of the pie.
Crimp or squeeze the edges together. Brush the top with egg and milk if you like a shiny finish.
6. Bake in the preheated oven for 35–45 minutes, or until the top is a deep golden colour.
7. Allow the pie to rest for 10 minutes before serving with baked beans or a salad.

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