I made cheese and onion pie last night, as I mentioned yesterday: it was really really good, and definitely a keeper recipe!
The recipe is ridiculously easy, once you have pastry dough; dice a couple of large onions, saute them in a little butter or olive oil over medium low heat until softened --- about 10 minutes or so. Allow the onions to cool, stir through with 8 ounces of very sharp cheddar (I used Cabot Farm's Seriously Sharp white cheddar), season with salt and pepper, then beat an egg and stir it in. Roll out two rounds of pie dough: place one in the bottom of a pie plate: pour the cheese and onion mixture in, top with the second round of dough, crimp, cut a slit or three in the top of the crust so steam can escape, and bake at 350 or 375 until the crust is golden brown.
A note to myself on the pastry: the Vodka Pastry recipe I posted yesterday wasn't perfect (hubris on my part made that a likely outcome, I am sure!) The dough didn't have enough liquid to bind together: I patted the base down enough that it worked, but with the topping, I decided I needed to reprocess the dough with more liquid, and did so, using vodka rather than water: I added perhaps another ounce or so of liquid: the dough was now easy to roll out, and despite the extra working, didn't toughen. Pastry has become a forgiving recipe at last:-)
And the dish was a hit, except with the children. Boo liked it okay (but didn't want any tonight when we had leftovers). Skibo ate some, and pronounced it "two thumbs up" on one mouthful, but didn't want any more (and didn't want any tonight).
Oh well, they will develop real palates soon enough!
Yours, feeling cheesy,
N.
The recipe is ridiculously easy, once you have pastry dough; dice a couple of large onions, saute them in a little butter or olive oil over medium low heat until softened --- about 10 minutes or so. Allow the onions to cool, stir through with 8 ounces of very sharp cheddar (I used Cabot Farm's Seriously Sharp white cheddar), season with salt and pepper, then beat an egg and stir it in. Roll out two rounds of pie dough: place one in the bottom of a pie plate: pour the cheese and onion mixture in, top with the second round of dough, crimp, cut a slit or three in the top of the crust so steam can escape, and bake at 350 or 375 until the crust is golden brown.
A note to myself on the pastry: the Vodka Pastry recipe I posted yesterday wasn't perfect (hubris on my part made that a likely outcome, I am sure!) The dough didn't have enough liquid to bind together: I patted the base down enough that it worked, but with the topping, I decided I needed to reprocess the dough with more liquid, and did so, using vodka rather than water: I added perhaps another ounce or so of liquid: the dough was now easy to roll out, and despite the extra working, didn't toughen. Pastry has become a forgiving recipe at last:-)
And the dish was a hit, except with the children. Boo liked it okay (but didn't want any tonight when we had leftovers). Skibo ate some, and pronounced it "two thumbs up" on one mouthful, but didn't want any more (and didn't want any tonight).
Oh well, they will develop real palates soon enough!
Yours, feeling cheesy,
N.
2 comments:
This sounds wonderful to me! Thanks for the Cabot love!
Wendy,
Happy to give a shout out to Cabot cheese. It's my choice of cheese whenever I'm cooking with cheddar:-)
And yes, the dish is wonderful, and easy! Give it a try and let me know how it goes!
N.
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