Cheese and Onion Puff Pie is a quick, easy and very satisfying pie that is great for lunch, brunch, lunch boxes, picnic
s and parties. This is a vegetarian dish but feel free to add a little ham if you want some meat in there.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: Serves 6
- 3 medium white onions
- 2 tbsp extra virgin olive oil
- 2 tsp fresh chopped rosemary leaves
- 450g/1lb potatoes, peeled, thinly sliced and rinsed
- 200g/7oz full fat crème fraiche
- 100g/4oz mature cheddar cheese, grated
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
- 500g/1lb 2oz puff pastry, defrosted if frozen
- Flour for dusting
- 1 egg, beaten
Preheat the oven 200°C/400°F/Gas 6
- Thinly slice 2 of the onions and reserve the third for later. Heat 1 tablespoon of oil in a large frying pan, add the sliced onions and 1 tsp of the rosemary and fry gently for 10 minutes, stirring until just beginning to turn golden. Take care not to burn the onions. If the onions are cooking too fast, lower the heat.
- Meanwhile, bring a saucepan of water to the boil, add the sliced potatoes and cook for 4-5 minutes until just tender. Drain and return to the pan then leave to cool for 5 minutes.
- Add the crème fraiche, cheese, garlic and a pinch of salt and pepper to the potatoes and gently mix together then add the onions and mix once more, being careful not to break up the potato slices.
- Cut the pastry into 6, then roll one piece out on a lightly floured surface into a roughly shaped 18cm/7" square. Pile one sixth of the potato and onion mix on top.
- Brush the edges of the pastry with a little egg then gradually bring up the edges, pleating the pastry up and over the filling to enclose completely. Pinch the edges together in the centre and trim off any excess pastry. Put the parcel on to an oiled baking sheet and repeat with the remaining pastry.
- Brush the outside of the parcels with beaten egg. Cut the remaining onion into 6 slices then put a slice on top of each pastry parcel. Brush with the remaining oil then sprinkle with the remaining rosemary and a little salt and pepper.
- Bake in a preheated oven for 30-35 minutes until golden brown and the pastry is cooked through. Serve warm with a mixed leaf salad.
Based on a recipe courtesy of British Onions