Tart & Pie

Cheese & Onion Pie

Name: Cheese & Onion Pie
Cook time: 1 h 30 min
Yield: Serves 6
Ingredients: 25g butter; 3 large onions, sliced; a dash of white wine; a sprig of fresh thyme; salt and freshly ground black; pepper; 150ml water; 400g shortcrust pastry; 300g young Brie or a full; Camembert, sliced; milk to glaze the pastry; You will need a greased 20cm pie dish. Preheat the oven to; 180°C.; Melt the butter in a large pan over a low heat.

Cook: 1 hr 30 mins
Serves: Serves 6
Difficulty: Medium
Method: Oven

Gold line illustration of two cheese wedges

Ingredients

25g butter
3 large onions, sliced
a dash of white wine
a sprig of fresh thyme
salt and freshly ground black
pepper
150ml water
400g shortcrust pastry
300g young Brie or a full
Camembert, sliced
milk to glaze the pastry
You will need a greased 20cm pie dish. Preheat the oven to
180°C.
Melt the butter in a large pan over a low heat.

Method

Add the onions and cook slowly until they are soft. Turn up the heat to medium and add the dash of wine, sprig of thyme, and season with salt and pepper.
Cook off the liquid entirely and then add about half the water. Cook until all the moisture is gone again and then leave the onion to cool while you roll out the pastry.
Take two thirds of the pastry and roll out to cover the base and sides of the pie dish.
Spread half the onions over the base and top with half of the cheese slices. Repeat with the remaining onions and cheese.
Roll out the remaining pastry to a size that will nicely fit over the top of the pie. Brush the edges with milk, place the pie lid on top. Press the edges together with a fork to seal.
Place in the centre of the preheated oven and cook for about 40 minutes until the pastry is golden brown.
Serve warm with a tangy green salad or a good serving of bacon and cabbage