School Cheese Pie Recipe 1970s

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CHEESE AND POTATO PIE RECIPE



Cheese and Potato Pie Recipe image

Cheese and potato pie was one of my favourite meals growing up, back then it would have been served as a main with peas and ketchup. I now prefer to serve it as a side with sausages and baked beans, yes I am still a child at heart!

Provided by Brian Jones

Categories     Side Dish Recipes

Time 1h10m

Number Of Ingredients 9

400g (3 Small-Medium) Potatoes
75g (1/2 Stick + 1 Tbsp) Butter
1.5 Tbsp English Mustard
150g (1.5 Cups) Sharp Mature Cheddar
75g (1 Small) Onion
1 Egg
1 Tbsp Milk
1 Tomato
Salt to taste

Steps:

  • Bring a pan of well-salted water to the boil.
  • Add on the potatoes whole and unpeeled and boil until cooked, this should take around 30-35 minutes.
  • Halfway through cooking the potatoes peel the onion and drop it into the pan.
  • Drain the potatoes, prick with a fork and peel off the skin.
  • Mash the potatoes or pass through a potato ricer.
  • Add the butter, almost all of the cheese and the mustard and mix well.
  • Beat the egg with the milk.
  • Add in the beaten egg and milk, then mix well, you should have quite a "wet" mash.
  • Chop the onion into a 1cm dice and mix that through the potatoes.
  • Have a taste here and add more salt if required although it should not be!
  • Place the mash into a greased or buttered casserole dish (around 0.5 litres in size) and top with the remaining cheese.
  • Slice the tomato into 3-4mm thick slices.
  • Add slices of tomatoes to the top.
  • Bake in an oven at 200°C or 400°F for 15-20 minutes.

Nutrition Facts : Calories 418 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 59 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 1216 milligrams sodium, Sugar 6 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

OLD SCHOOL CHEESE AND ONION PIE



Old School Cheese and Onion Pie image

Old School Cheese and Onion Pie features a buttery and flaky crust and creamy interior. Caramelized onions are combined with gruyere and cheddar. Delish!

Provided by Andrew Dobson

Categories     Main Course

Time 2h

Number Of Ingredients 17

1/4 cup Unsalted butter
6 Cooking onions (sliced)
1 tsp Kosher salt
1 tsp Black pepper
3/4 cup Beer (Pale Ale or IPA)
1 lb Gruyere cheese (grated)
0.5 lb Cheddar cheese (grated)
2 Eggs
5 tbsp Sour cream
1 tsp Worcestershire sauce
1 tbsp Dijon mustard
3 cups All purpose flour
1 tbsp Dried mustard powder
3/4 tsp Kosher salt
1 cup Unsalted butter
1/3 cup Milk
1 Egg (beaten with 1 tablespoon of milk)

Steps:

  • Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
  • Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
  • In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
  • Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
  • In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
  • Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
  • Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
  • Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
  • Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
  • Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.

Nutrition Facts : Fat 81.5 g, Fiber 4.5 g, Calories 1142 kcal, SaturatedFat 49.7 g, Cholesterol 310 mg, Sugar 6.4 g, Carbohydrate 61.4 g, Sodium 1619 mg, Protein 42.3 g, ServingSize 1 serving

OLD SCHOOL CHEESE PIE



Old School Cheese Pie image

My mom was a working, single mom when I was growing up. She never really had the time to make cheesecake, so this was a quick recipe to get that 'cheesecake fix' as she called it. Add any toppings that you wish.

Provided by Ringli

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, at room temperature
1 cup heavy whipping cream
⅓ cup white sugar
1 tablespoon vanilla extract
1 (8 inch) prepared graham cracker crust

Steps:

  • Combine cream cheese, heavy cream, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Pour into graham cracker crust.
  • Refrigerate until firm, about 2 hours.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 24.7 g, Cholesterol 102.4 mg, Fat 35.8 g, Fiber 0.3 g, Protein 5.7 g, SaturatedFat 20.3 g, Sodium 298.8 mg, Sugar 16.8 g

OLD FASHIONED CHEESE AND ONION PIE



Old Fashioned Cheese and Onion Pie image

The filling for this flavourful and satisfying cheese and onion pie uses just two main ingredients. Cheese and onion. It might sound overly simple at first but together these two ingredients create a sensational and complex flavour. This easy to make pie proves that good food does not have to be complicated. I've included my [...]

Provided by Walkerland

Categories     The Kitchen

Yield 4

Number Of Ingredients 15

Pie Crust Ingredients
------------------
2 ½ cups flour, plus more for dusting
1 cup chilled butter, chopped into cubes
6 tablespoons ice water (roughly)
1 tsp salt
1tsp sugar
Pie Filling Ingredients
-------------------
2 large onions (3 medium) thinly sliced
2 tablespoons butter
1 cup water
1 cup cheese, grated (Cheshire, Wensleydale, Lancashire or sharp cheddar cheese)
pinch of salt & pepper
milk or egg white

Steps:

  • InstructionsFirst: Make the Pie CrustCombine the flour, salt and sugar in a large bowl. Add your chilled butter cubes and toss the cubes to coat them in flour. Using a food processor or a hand pastry blender, cut the butter into the flour until it is coarse and crumbly. Work quickly and handle as little as possible. The key to a good pastry is to keep everything nice and cold.Mix in just enough ice water to bind the mixture, about 6 tablespoons, and press the dough together. You want the dough to hold together but you do not want to knead or over work it. Divide the dough into two, quickly flatten each portion into a disc. Cover with plastic wrap and refrigerate for a minimum of 30 minutes.Cook the OnionsThe secret to the perfect cheese and onion pie is in how you cook the onions. Done properly they are slightly sweet and rich in flavour. To achieve this: slice two large onions into thin slices and gently sauté them in butter until they are soft but not browned (3-5 minutes). Add a pinch or two of salt. Pour in a cup of water and let the onions gently simmer until the liquid has cooked down. Its important that you do not brown the onions. When done, transfer the onions to a plate and refrigerate to cool.As the onions cool, grate the cheese and get ready to roll out your dough.After chilling the dough for 30 minutes it's time to roll it out. Unwrap the dough and lightly flour your counter top. If necessary, rub some flour on your rolling pin to prevent the dough from sticking. Roll out the base of the pie. You will want it to be large enough that the edges hang over your pie plate. About 10" or so in diameter for a 9" pie plate.Line your pie plate with the rolled out dough leaving the edges hanging over the plate. Add the cheese and onion mixture.Roll out your second piece of dough. You can be creative with the top. Cut long strips and create a lattice, or go wild with your pie decorating imagination. Fold the edges of your crust over and press together to create the crust. Move along the crust making indents (waves) as you go.Brush the tops and edges with milk or egg white and bake at 375 for 35-45 minutes. The crust should nicely browned and the filling bubbly.Let cool for ten minutes before cutting. Serve it with a side of chips and peas or a crunchy salad or a side of hearty baked beans.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

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