Cheese and Onion Pies

Name: Cheese and Onion Pies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: {'group': 'Main', 'item': '2 x 320g packs ready-rolled shortcrust pastry'}; {'group': 'Main', 'item': '1 medium potato, peeled and diced into 1cm cubes'}; {'group': 'Main', 'item': '1 large onion, finely sliced'}; {'group': 'Main', 'item': '150g mature Cheddar, grated'}; {'group': 'Main', 'item': '1 egg, lightly whisked'}; {'group': 'Sauce', 'item': '2 tbsp unsalted butter'}; {'group': 'Sauce', 'item': '2 tbsp plain flour'}; {'group': 'Sauce', 'item': '180ml milk'}; {'group': 'Sauce', 'item': '50ml double cream'}; {'group': 'Seasoning', 'item': '1/2 tsp ground black pepper'}; {'group': 'Seasoning', 'item': '1/4 tsp salt'}; {'group': 'Seasoning', 'item': '1/2 tsp mustard powder'}

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Indulge in these delightful cheese and onion pies, featuring a flaky shortcrust pastry filled with creamy cheese and tender onions. Perfect for a satisfying snack or a hearty meal!

1242 kcal /serving 35 mins Serves 4 Medium British Vegetarian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '2 x 320g packs ready-rolled shortcrust pastry'}
{'group': 'Main', 'item': '1 medium potato, peeled and diced into 1cm cubes'}
{'group': 'Main', 'item': '1 large onion, finely sliced'}
{'group': 'Main', 'item': '150g mature Cheddar, grated'}
{'group': 'Main', 'item': '1 egg, lightly whisked'}
{'group': 'Sauce', 'item': '2 tbsp unsalted butter'}
{'group': 'Sauce', 'item': '2 tbsp plain flour'}
{'group': 'Sauce', 'item': '180ml milk'}
{'group': 'Sauce', 'item': '50ml double cream'}
{'group': 'Seasoning', 'item': '1/2 tsp ground black pepper'}
{'group': 'Seasoning', 'item': '1/4 tsp salt'}
{'group': 'Seasoning', 'item': '1/2 tsp mustard powder'}

Preparation

Preheat the oven to 200°C (400°F (200°C)).
Unroll one pastry sheet and cut into four squares.
Line four 10cm (4-inch) pie dishes with the pastry, ensuring it covers the base and sides with a slight overhang.
Prick the base with a fork, cover with parchment, and fill with baking beans.

Cooking

Bake the pastry cases for 10 mins, then cool for 10 mins.
Meanwhile, boil the diced potato for 10-12 mins until tender, then drain.
In a saucepan, melt butter and sauté the onion for 5 mins until soft.
Stir in flour, then gradually add milk, stirring until smooth.
Mix in cream, cheese, mustard powder, salt, and pepper, then fold in the potato.
Cook until the cheese melts and the mixture thickens.

Plating & Serving

Divide the filling among the pie cases.
Trim the pastry edges, brush with egg wash, and cover with squares from the second pastry sheet.
Trim excess, crimp edges, brush tops with egg wash, and pierce holes.
Bake for 20-25 mins until golden brown.

Notes

Ensure the filling is thick but pourable; add a splash of milk if needed. Serve warm with a side of green salad or mashed peas.

Suggested Sides

green salad mashed peas

Nutrition per Serving

1242 Calories

25.5g Protein 22% DV

92.1g Carbs 31% DV

86.5g Fat 111% DV

4.4g Fiber 11% DV

6.2g Sugars

833mg Sodium 56% DV

111mg Cholesterol 32% DV

Health Labels

Sugar Conscious Low Potassium Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher

* Daily Values based on a 2,000 calorie diet.

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