Old School Cheese And Onion Pie Food

LANCASHIRE CHEESE AND ONION PIE

Steps:

• Finely chop the onions
• Melt butter in a pan
• Add chopped onions to the pan, stir to coat in butter, and turn the heat to low
• Cook onions in butter on low until they are clear but not colored; about 10 minutes
• Whilst the onions are cooking, grate your cheese coarsely. I often find Lancashire cheese so crumbly that it's easy to tear apart the cheese whilst gating to save some time
• Once the onions have turned clear, add 1/2 pint of water to the pan, and bring to a low simmer
• Simmer onion water mixture until the water reduces down to barely there
• Turn hob off and allow the onion mixture to cool slightly
• In a large bowl, combine the cooled onion mixture with the grated cheese - this is your completed filling
• Pre-heat your oven to 180C
• Butter your pie dish liberally
• Roll out your pastry to two large circles; one for the base and one for the top of the pie
• Line the base of the pie dish with one of the pastry circles, allowing some pastry to overhang the edges
• Spoon the filling in to the pie and smooth down so the base is evenly covered
• Add the second pastry circle to the top of the pie; covering completely
• Pinch the edges of the pastry to seal, and cut off access using a sharp knife
• Using a pastry brush, brush the beaten egg all over the top of the pie, and use knife to poke two holes in the top sheet of pastry
• Place the pie on a large baking tray (just encase any cheese oozes out)
• Place in the oven for 30 minutes, or until golden brown
• Remove from the oven, and set aside to cool. This is a pie which cannot be eaten immediately as the cheese will be very runny. Set pie aside for a minimum of 20 minutes.
• Serve with chips and tomato sauce - yum!

CHEESE AND ONION PIE

Steps:

• Preheat oven to 375F (190C).
• Line an oven tray with baking paper and set aside.
• Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.
• Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
• Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
• Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
• Lay one sheet of pastry on the prepared baking tray.
• Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
• Lightly brush the border with some of the second beaten egg.
• Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
• Press and seal the edges well.
• Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
• Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
• Cook a further 20-25 minutes or until pastry is crisp and golden brown.