Home Made Cheese And Onion Pie
|Butter||3 1⁄2 Ounce|
|Vegetable fat||2 Ounce|
|Iced water||2 Tablespoon|
|Onions||3 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Cheddar cheese||8 Ounce, grated|
|Egg||1 , beaten|
|Pepper white||1⁄2 Teaspoon|
Make the pastry by sifting the flour and half the salt into a mixing bowl.
Put in 2 ounces [1/4 cup] of the butter and the vegetable fat and cut it into small pieces with a table knife.
With your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.
Add 2 tablespoons of iced water and, using the knife, mix it into the flour.
With your hands, mix until a smooth dough is formed.
Add more water if the dough is too dry.
Form the dough into a ball and wrap it in greaseproof or waxed paper.
Chill for 20 minutes.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Grease a medium sized pie dish with 1 tablespoon of the remaining butter and set it aside.
In a frying pan, melt the remaining 2 tablespoons of butter over moderate heat.
Add the chopped onions and garlic, reduce the heat to low and cook the mixture gently for 10 minutes, stirring occasionally.
In a mixing bowl, combine the onion mixture with the grated cheese.
Add most of the beaten egg (keep a little to glaze the pie crust), remaining salt and the pepper and beat to blend well.
Divide the dough ball into two portions, one slightly larger than the other.
Roll out the larger portion of dough until it is quite thin and is large enough to overlap the sides of the pie dish.
Line the pie dish, and trim off the excess dough with a knife.
Spoon the cheese and onion mixture into the dish.
Roll out the other portion of dough to a circle slightly larger than the pie dish.
Place the circle of dough on top of the filling.
Fold under the overhanging dough and press the edges together with your fingertips to seal.
Coat the surface of the pie with the remaining beaten egg.
Bake in the centre of the oven for about 35 minutes, or until the pastry is deep golden.