LANCASHIRE CHEESE-AND-ONION PIE
Provided by Mark Bittman
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the flour and a large pinch of salt in a large bowl. Add 4 tablespoons butter and the lard, and use your fingers to gently rub the fat into the flour until it has the texture of coarse bread crumbs.
- Mix in just enough ice water to bind the mixture, about 3 tablespoons, and lightly knead the dough until well combined and smooth. When you can mold the mixture into a ball, do so. Cover with plastic wrap and refrigerate for at least 30 minutes -- or freeze for 10 -- to ease rolling.
- Heat the oven to 350. Add 2 tablespoons butter to a large skillet over low heat. When the butter melts, add the onions, a pinch of salt and the ground white pepper; cook slowly for about 10 minutes, never browning.
- Turn the heat to medium and slowly pour in the water. Continue to cook, stirring occasionally, until most of the liquid cooks off, about 10 minutes. Remove the onions from the pan and place them on a plate to cool
- Grease the bottom of a 9-inch pie dish and sprinkle a countertop with flour. Unwrap the dough and divide it into two balls, one twice as big as the other. Put them on the surface and sprinkle the tops with flour. Using light pressure, roll each one from the center outward, adding more flour as needed and turning them over once or twice during the process. When the larger ball is roughly 10 inches in diameter, gently move it into the pie dish and press it firmly into the bottom and sides. Prick it all over with a fork.
- Layer the onions and cheese on top of the dough in the dish, then carefully cover with the remaining dough -- it should be about 8 inches in diameter. Press the edges together, gently but firmly, and brush the top and edges with milk. Use a knife to make 3 small incisions in the top of the crust so steam can escape.
- Place the pie on a baking sheet and bake until the crust is nicely browned and the insides are bubbly, 45 minutes to an hour. Cool a bit before slicing into wedges and serving.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 33 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 1 gram
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Some Happiness
[email protected]This is my new favorite cheese and onion pie recipe!
Abraham
[email protected]I'll definitely be trying this recipe again.
Khorshed kazi
[email protected]I'm not sure I would make this pie again.
Annabella Perry
[email protected]I would give this recipe a 3 out of 5 stars.
Stacey K
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Mohsin Mohsin
[email protected]This pie was a bit too difficult to make. I think I'll stick to simpler recipes in the future.
Troy Postell
[email protected]The pastry on this pie was a bit too dry for my taste. I think I'll try using a different recipe next time.
Tony Gonzalez
[email protected]I found this recipe to be a bit bland. I think it could use some more herbs or spices.
Shamraiz Ali
[email protected]This pie was a bit too cheesy for my taste, but my husband loved it. I think next time I'll use less cheese and more onion.
Stark Kayser
[email protected]I'm not a big fan of onion pies, but this one was actually really good. The cheese and onion filling was flavorful and the pastry was nice and flaky.
Musu Sesay
[email protected]This pie is so good! The cheese and onion filling is perfectly balanced and the pastry is flaky and buttery. I highly recommend this recipe.
Oof way
[email protected]I love the addition of Lancashire cheese to this pie. It gives it a really unique and flavorful twist.
Midat Khan
[email protected]This was my first time making a cheese and onion pie and it was surprisingly easy. The pie crust was a bit tricky to work with, but the filling was simple and delicious. I'll definitely be making this again.
Shantel Daniels
[email protected]I've made this pie several times now and it always turns out perfect. The instructions are easy to follow and the result is a delicious, hearty pie that's perfect for a cold night.
Abdur Rahman
[email protected]This Lancashire cheese and onion pie was a hit with my family! The pastry was flaky and golden brown, and the filling was rich and flavorful. I especially loved the combination of sharp cheddar and mellow Lancashire cheese.