Pie attempts: Cheese and onion pie

I decided to brave it and try a pie again. Not making pastry from scratch – that came out the freezer – baby steps! But actually making a pie and trying to not either have it come out burnt or soggy, or even both.

Turns out one of Mr J’s favourite foods is cheese and onion pie. You think you know someone, and then they go and tell you a thing like that after 11 years – you wonder why they’ve been hanging onto that piece of information for so long! And here I was thinking profiteroles or steak or a cheeseboard were his favourite things!

I found a recipe for cheese and onion pie that didn’t seem too difficult. And thought I’d try it. Then I spoke to my mother in law who told me to blind bake it first and wash it in egg glaze. And to use a metallic cake tin (as I don’t have a pie dish). This proved good advice but did turn the recipe from something that seemed simple to something that wasn’t.

This is not for those of you who are allergic to cooking or not confident about what you’re doing. It’s also not good for small kitchens (I managed to get pastry all over mine, and cover every surface in things, and it’s a good size these days!) Buy it in Greggs instead. It is, however, perfect for the confident vegetarian. Or those adept at pies. Or the foolish (like me).

The original recipe is here http://www.bbcgoodfood.com/recipes/9650/deepdish-cheese-onion-and-potato-pie

And here is my version including my mother in law’s advice (which I definitely recommend if you’re avoiding burning and sogginess).

Cheese and onion pie

Serves 6-8

• 1 packet ready made shortcrust pastry (defrost if frozen first)
• 1 egg, beaten
• 4-5 medium potatoes, peeled and finely sliced
• 2 onions, finely sliced
• bunch of spring onions, roughly chopped
• 200g strong cheddar, grated
• 200g creme fraiche
• grated nutmeg
• paprika
• salt & pepper

1. Pre heat the oven to 200 degrees celsius
2. Grease and flour a large cake sponge tin or pie dish (about 20-23cm)
3. Flour a dry clean surface. Roll out your pastry until quite thin (but not so it’s breaking).
4. Place 2/3 of it in the tin, so that there’s enough overhang (but not too much) and gently push into the edges of the tin. Blind bake (I scrunch up greaseproof paper and then smooth out and place on top of the pastry (including overhang) and then fill with rice – you can still cook toasted rice) for 15 minutes.
5. Remove from the oven. Remove the rice and paper and egg wash the pastry. Cover the overhang pastry with greaseproof paper again (but not the rest) and bake for a further 5 minutes. It should be pale but firm and crispy.
6. Remove from the oven and allow to cool for a few minute.
7. Add a layer of sliced potatoes to the bottom of the pie, followed by a sprinkling of onions & spring onions and cheese. Shake over a bit of nutmeg and paprika and some salt & pepper. Repeat with another layer, this time putting half the creme fraiche on the top. Then another layer of potatoes, onions, cheese until it’s used up (it will come above the pastry). Gently push the layers down a bit. Then dollop on the remaining creme fraiche.
8. Roll out the remaining pastry a bit thinner than the bottom pastry until it will cover the pie. Brush the underneath pastry overhang with egg then place the pastry on top, washing all over with egg and pressing it hard to the bottom overhang pastry.
9. Make 2 small slits in the top of the pastry to allow air to come out.
10. Bake in the oven for 30 minutes, then turn down the oven to 170 degrees celsius and cook for a further 30 minutes.
11. Remove. Allow to cool for 1o minutes then serve with a nice green salad.
12. Enjoy!

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