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- Collection of British literary treasures from Littleborough's Honresfeld Library saved by National Libraries charity
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- Cheese & onion pie recipe »
- Setting up a business
- Rochdale AFC appointed as female football talent hub
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- Spring into action
Spring 2022Cheese & onion pie recipe
By Natasha Brown - owner of Brown’s Cakes
We make these pies as miniatures for the afternoon teas but every now and again I make a large one for tea at home.
My youngest daughter Georgia loves our cheese and onion pie; she thinks it’s the absolute best (she might be a bit biased).
You can make your own short pastry for these or even your own puff pastry (which is very time consuming) but supermarket-bought puff pastry works an absolute treat and makes the whole recipe so easy.
I like to decorate pie tops as it makes them a bit more fun and is so easy to do.
When asked to write up this recipe for a spring menu, I instantly thought ‘Mother’s Day’, so used cookie cutters to cut out MUM and a flower, but decoration really is personal and can be as plain or as creative as you like.
INGREDIENTS
25g butter
1 large onion
400g mature grated cheddar
1 egg
50ml double cream
Pinch of salt and a good pinch of pepper
One pack of pre rolled puff pastry
Beaten egg to use as an egg wash
METHOD
- Heat the oven to 180°C.
- Grease a shallow dish with vegetable oil.
TO MAKE THE FILLING
- Gently fry the onions in butter over a medium heat.
- Once soft, add the onions to a bowl with the cheese, eggs, cream, salt and pepper.
- Stir the ingredients together
ASSEMBLING THE PIE
- Press the rolled pastry into the shallow dish and trim round the edges with a knife.
- Wet the top edge of the pastry with a little milk or water then fill the dish with the cheese and onion mix.
- Cover the dish with the remaining pastry and trim.
- Pinch the edges of the pie together then use any left over bits of pastry to decorate the pie top.
- Apply a thin covering of beaten egg (a pastry brush is best for this but if you don’t have one, use a clean paintbrush or your fingers) over the pastry. Make sure you poke a hole in the pastry or cut a slit in the top so that the pastry stays together in the oven.
- Bake the pie in the centre of the preheated oven for about 20 minutes. It is ready when the pastry is lightly brown on top.
- The pie is delicious hot but can also be eaten cold. I hope you enjoy it as much as Georgia does.