Cheese and Onion Pie

Cheese and onion are old acquaintances and were made to go together.  This tasty savoury pie is easy to make with shop bought sheets of puff pastry, and is great for lunch, or for dinner with a large tossed salad.  It is also one of our favourites

Serves:         2 to 4 

Time:             About 60 minutes if you want to make a good job of it.   

The Glens Tags: Pies, Savoury, Cheese, Lancashire

1. 2, tablespoons vegetable oil
2. 2, large onions, chopped
3. 12, ounces grated Cheshire cheese, you can use Cheddar or Lancashire
4. 1, tablespoon chopped fresh flat-leaf parsley
5. 1, teaspoon prepared English mustard
6. 2, teaspoons Worcestershire sauce
7. 2, eggs, beaten separately
8. 2 good pinches of salt and pepper
9. 2, sheets puff pastry

Method:

Line an oven tray with baking paper and set aside. Heat the vegetable oil in a large frying pan / skillet and sauté the onions over medium heat for 5- 7 minutes, or until golden and soft.
Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
Lay one sheet of pastry on the prepared baking tray.
Place a large spoonful of the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
Lightly brush the border with some of the second beaten egg.
Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
Press and seal the edges well.
Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
Cook a further 20-25 minutes or until pastry is crisp and golden brown.
Note;
For my American family and friends you can purchase real British cheese at iGourmet/British Cheeses why not try them.

Anchovy Butter, Using a Food Processor

A Nice Quick, Easy Way to Prepare This Tasty Butter

Serves: 4
Yields: ¾ cup
Time: 6 minutes

100 Grams Anchovy Fillets in Oil, drained and patted dry
200 Grams Unsalted Butter, Softened
1 Handful Fresh Parsley, Finely Chopped
1 Handful Fresh Tarragon, Finely Chopped
1/4 Teaspoon Freshly Ground Black Pepper

Place the anchovy fillets and soft butter in a food processor.
Blend until smooth, scraping down the sides of the container with a spatula once or twice.
Season to taste with black pepper and stir in the herbs.
Spoon the butter in a long sausage shape on a large piece of cling film, then roll in the film until smooth. Wrap tightly and chill.

Cheese and Onion Pie

Cheese and onion are old acquaintances and were made to go together. This tasty savory pie is easy to make with shop bought sheets of puff pastry, and is great for lunch, or for dinner with a large tossed salad. It is also one of Maureen’s favourites

Serves: 2 to 4

Time: About 60 minutes if you want to make a good job of it.

• 2, tablespoons olive oil
• 2, large onions, chopped
• 6, ounces grated cheddar cheese
• 1, tablespoon chopped fresh flat-leaf parsley
• 1, teaspoon prepared English mustard
• 2, teaspoons Worcestershire sauce
• 2, eggs, beaten separately
• 2 good pinches of salt and pepper
• 2, sheets puff pastry

Line an oven tray with baking paper and set aside.
Heat the olive oil in a large skillet and sauté the onions over medium heat for 5- 7 minutes, or until golden and soft.
Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
Lay one sheet of pastry on the prepared baking tray.
Place a large spoonful of the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
Lightly brush the border with some of the second beaten egg.
Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
Press and seal the edges well.
Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
Cook a further 20-25 minutes or until pastry is crisp and golden brown.

Rumbledethumps

Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage, and onion. Similar to Irish colcannon, and English bubble and squeak, it is served either as an accompaniment to a main dish or as a main dish itself
This is my version of a favourite dish from Scotland, you can prepare this dish ahead of time, and pop it into the oven just before the roast is done.

• Two ½ pounds, potatoes


• 1 pound, Swede (neeps)


• 4 ounces, butter


• 1-pound cabbage, we prefer to use a Savoy cabbage


• 6 ounces grated cheddar cheese, or for a treat stilton

1. Peel and chop the potatoes and Swede and boil them together in a large pan of salted water for about 25 to 30 minutes or until tender. Preheat your oven to 170c /Gas 3, drain the veg and return to the pan, cover tightly and shake over a low heat to dry them off thoroughly.


2. Heat half the butter in another pan then add the cabbage and cook until just tender, it must still be bright green about 3 to 5 minutes. Put all the nice buttery cabbage into the pan with the potatoes and swede and add the rest of the butter. Roughly, mash them all together and season to taste with sea salt and freshly ground white pepper.


3. Put it all into a nice ovenproof dish top with the cheese and bake for 30 minutes.


4. We always put the Rumbledethumps under a hot grill for about 5 minutes before serving to get a nice brown top to them.

http://www.grouprecipes.com/95461/rumbledethumps.html