English cheese and onion pie

English cheese and onion pie. Raw onions, Ready-to-use shortcrust pastry, Butter.

Amanda Nicolas

25 + 60 min · 8

Ingredients

• 450 g Raw onions
• 640 g Ready-to-use shortcrust pastry
• 25 g Butter
• 150 g Raw egg
• 400 g Cheddar cheese
• 2 g Table salt
• 1 g Ground black pepper

Preparation

1. Slice the onions finely. Melt the butter and cook the onions over medium-low heat for 10–15 minutes until soft. Transfer to a plate and let cool.
2. Heat the oven to 190°C with a baking sheet inside. Beat 100 g egg and mix with the cooled onions, grated cheddar, salt and pepper. Use vegetarian-rennet cheese and shortcrust pastry without lard.
3. Line a 23 cm pie dish with half the pastry. Add the filling. Brush the rim with a little of the remaining beaten egg, cover with the second pastry sheet and crimp the edges. Cut a small steam vent and brush with the remaining egg.
4. Place on the hot baking sheet and bake for 40–50 minutes until deeply golden and the filling is set. Rest for 10 minutes before cutting into eight portions.