How to make a chip shop style Cheese and Onion Pie | A British Classic!

Mon, 27 Feb 2023 15:47:11 +0000

I'm going to show you how to make Individual chip shop-style cheese and onion pies that are lovely and cheesy and melty in the middle. Perfect for a meat-free dinner.

Free Printable recipe is available on our site: https://www.kitchensanctuary.c....om/cheese-and-onion-

Oven Temp: 200c/400f

Ingredients:
• 2 x 320g packs ready-rolled shortcrust pastry
• 1 medium potato, peeled and cut into 1cm cubes
• 2 tbsp unsalted butter
• 1 large onion, peeled and finely sliced
• 2 tbsp plain flour
• 125ml whole milk
• 50ml double cream
• 150g mature cheddar cheese, grated
• ¼ tsp mustard powder
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 egg, lightly whisked

Instructions:
1. Preheat the oven to 200C/400F

2. Unroll one of the rolls of pastry and slice into four squares.

3. Line 4 individual pie dishes (measuring approx. 11cm diameter x 3.5cm deep) with the pastry squares, so the pastry covers the base and sides and overhangs slightly.

4. Use a fork to prick several holes in the base section of the pastry.

5. Cover each pie case with baking parchment and fill with baking beans, then place on a tray and bake in the oven for 10 minutes to par-cook the base of the pies.

6. Remove the pie bases from the oven, leave to cool for 10 minutes, then carefully remove the parchment and baking beans.

7. While the pastry bases are cooking, make the filling.

8. Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 12 minutes – until the potato is very tender and starting to break apart. Drain and put to one side.

9. Melt the butter in a second pan and add the sliced onion. Stir and cook over a medium heat for 5 minutes until the onion starts to soften.

10. Sprinkle on the flour and stir to coat the onions. Cook for a further minute.

11. Add the milk a splash at a time, whilst stirring, until the milk is fully incorporated.

12. Add in the cream, cheese, mustard powder, salt, pepper and cooked potatoes.

13. Stir together until the cheese has melted and the potatoes break down. The filling should be thick and only just pourable.

14. Divide the filling between the four pie cases. Brush a little of the egg wash onto the edges of the pastry.

15. Unroll the second roll of pastry. Slice into four squares and place a square on top of each pie dish.

16. Cut off any excess pastry, then crimp the edges of the pastry together using a fork.

17. Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.

18. Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.