Mary Berry Cheese And Onion Pie Recipes

HOMITY PIE

Homity pie image

Make a veggie showstopper in this homity pie - a creamy potato, onion and cheese pie, with the addition of leeks. Make it your own with more veg, if you like

Provided by Barney Desmazery

Categories Dinner

Time 1h55m

Number Of Ingredients 13

Ingredients

25g butter
2 onions, finely sliced
1 leek, finely sliced (optional)
1 tbsp thyme leaves (optional)
700g floury potatoes (such as Maris Piper or King Edward), quartered and thickly sliced
150ml double cream
125g mature or extra-mature cheddar, grated
2 spring onions (optional), finely chopped
200g plain flour, plus extra for dusting
50g wholemeal or rye flour
pinch of cayenne pepper (optional)
125g butter
1 egg

Steps:

To make the pastry, tip both the flours, a pinch of salt and the cayenne, if using, into a large bowl. Mix, then rub in the butter using your fingertips until the mixture is crumbly. Mix in the egg and 1 tbsp cold water using a cutlery knife. Bring the pastry together into a ball, then cover and chill for 30 mins. Knead briefly until pliable, then roll out until it's large enough to line a 20cm deep pie dish. Line the dish, pushing the pastry into the edge, then trim. Chill until needed.
Meanwhile, for the filling, heat the butter in a large saucepan until sizzling and cook the onions with some seasoning and the leeks and thyme, if using, for 12-15 mins until soft and sticky. Stir the potatoes into the onion mix, then reduce the heat, cover and cook for 10-15 mins, stirring occasionally, until the potatoes break down when pressed with a wooden spoon. Pour over the cream, stir for a minute, then turn off the heat and leave to cool a little.
Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Stir half the cheddar and most of the spring onions through the potato and onion mix. Scatter half of the remaining cheddar over the base of the pastry case, then tip in the tip filling. Scatter with the rest of the cheese and spring onions. Bake on the hot baking tray for 40-45 mins until the pastry is deeply golden and the filling is bubbling. Remove from the oven and leave to rest for at least 10 mins. Serve hot, or leave to cool until just warm.

Nutrition Facts : Calories 407 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

CHEESE & ONION PIE

Cheese & onion pie image

Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm

Provided by Barney Desmazery

Categories Dinner

Time 1h40m

Number Of Ingredients 14

Ingredients

250g plain flour, plus extra for dusting
50g rye flour (or make up the weight with plain flour)
large pinch of cayenne pepper
1 tsp onion seeds
25g parmesan or vegetarian alternative, finely grated
125g cold butter, cubed
1 egg, beaten
40g butter
3 large onions, finely sliced
2 bay leaves
1 tbsp thyme leaves
1 medium potato (about 350g), halved lengthways and sliced
100ml double cream
150g extra mature cheddar, ½ grated, ½ chopped into small chunks

Steps:

First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

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