Cheese & Onion Pie

Ingredients

For crust pie

• 100g soft butter
• 240g plain flour
• a pinch of salt
• 6 tbsp iced water 

For filling

• 750g potatoes
• a pinch of salt
• 4 white medium onions
• oil for greasing
• 200g mild cheddar cheese
• salt, for taste 
• black pepper, for taste

For eggwash

• 1 egg yolk 
• 1 tbsp of milk 

Method

Let’s start with crust pie

Mix the flour with salt and chilled butter. Using a hand begin to knead.

Slowly add iced water (very cold water) and work with your hand until the dough comes together.

Divide the dough into two parts, wrap it with a cling film and refrigerate at least for half an hour. 

Let’s do Filling

Boil potatoes in fresh water with a pinch of salt.

Cook until tender then drain, mash them and set aside for later. 

Peel, quarter and slice onions. Grate cheddar cheese (or use ready-grated).

Heat a few spoons of oil in a frying pan, add onion and fry until golden brown.

Add your onion to mash potatoes.

Season with salt and pepper, add grated cheese and use a spoon to mix it all. 

Preheat the oven to 200C and prepare an ovenproof dish.

I used an oval dish with a length of 28cm and a width of 19cm. 

Take the pastry out of the fridge.

On a floured surface, roll out both parts of the dough to a thickness of around 6 mm.

Line the bottom of the dish with the first part of the pie crust.

To make it easier to spread the pastry on the dish after rolling out, roll it onto the rolling pin and roll it out onto the dish with the rolling pin.

Put into the filling and using a spoon even it out.

Cover with the second layer of crust pie, pressing it down so that it sticks well. 

Trim the edges with scissors and close both layers with your fingers to create a pattern.

Let’s prepare eggwash

In a small bowl combine egg yolk and milk.

Brush the pastry with this mixture.

Use a knife to make 4 holes in the centre of the dough to let steam run out.

Put your pie into the oven and bake for 25 minutes until nicely golden brown. 

After baking allows the pie to set and cool down for a bit before cutting.

Enjoy!