Cheese Onion and Potato Pie

Pies, Cheese & Butter

Cheese Onion and Potato Pie

How to make a Cheese onion and potato pie, easy step by step simple instructions from start to finish

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1 Making the pastry:

2 Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, add the cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.

3 Cut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.

4 To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the water and cut it together using an ordinary dinner knife.

5 Making the filling:

6 Peel, cut, and wash the potatoes. Boil for 20 minutes.

7 Once the potatoes have finished boiling, drain and mash (do not add butter) allow to cool for 20 minutes..

8 Grate the cheese, and finely chop the onion.

9 Add all of the filling ingredients to a bowl and mix thorouly until smooth and silky.

10 Preheat your oven to 190°C that’s 375°F or gas mark 5.

11 Making the Pie:

12 Roll each pastry big enough to fit the pie tin, (see video for rolling technique).

13 Place the bottom pastry into the greased tin carefully pushing it down into the corners.

14 Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges, Brush water around edge of the rim before adding the top pastry.

15 Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.

16 Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.

17 Get the pie into the preheated oven and set the timer for 30 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.

18 Remove from the oven; let it relax for at least 1 hour before serving.

19 Enjoy.

Method

Ingredients

The Pastry

340g / 12oz Plain or all purpose flour
85g / 3oz cold butter
85g / 3oz cold lard or shortening
½tsp / 4g Salt
115mls / 115g / 4 oz of cold water
1 small egg (wash)

The filling

900kg / 2lb Potatoes (suitable for mashing)
300g / 11oz Red Leicester or mature cheddar cheese
1 Small onion finely chopped
Salt & pepper to taste

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Pies, Cheese & Butter

Cheese Onion and Potato Pie

How to make a Cheese onion and potato pie, easy step by step simple instructions from start to finish

1

Making the pastry:

2

Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, add the cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.

3

Cut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.

4

To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the water and cut it together using an ordinary dinner knife.

5

Making the filling:

6

Peel, cut, and wash the potatoes. Boil for 20 minutes.

7

Once the potatoes have finished boiling, drain and mash (do not add butter) allow to cool for 20 minutes..

8

Grate the cheese, and finely chop the onion.

9

Add all of the filling ingredients to a bowl and mix thorouly until smooth and silky.

10

Preheat your oven to 190°C that’s 375°F or gas mark 5.

11

Making the Pie:

12

Roll each pastry big enough to fit the pie tin, (see video for rolling technique).

13

Place the bottom pastry into the greased tin carefully pushing it down into the corners.

14

Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges, Brush water around edge of the rim before adding the top pastry.

15

Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.

16

Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.

17

Get the pie into the preheated oven and set the timer for 30 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.

18

Remove from the oven; let it relax for at least 1 hour before serving.

19

Enjoy.

Method

Ingredients

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