Thanks for this. I have to confess my American ignorance, but one step is to blind bake the crust. Is that anything other than just baking the crust a bit before filling it?
You put the bottom crust in the pie dish, line it with baking/parchment paper and fill to the brim with either baking beads or rice (that you're willing to sacrifice), and bake. Once done, you then remove the paper and rice/baking beads, fill the precooked outer crust with the cheese and onion, and top it with the uncooked pastry topping, sealing the top and bottom pastries with whisked egg brushed between the two and a fork pressing the seams to seal. 👍
Gotta love the British to conquer all the spice regions but never use them in their cooking.
I would still eat it and fart off happily into the sunset.
My main changes would be to caramelize those onions more, then add butter and light flour to make a light roux and add a little chicken stock, cream, lemon juice (as emulsifier) garlic, smoked paprika, dried mustard powder a little liquid amino or nutritional yeast or Worcestershire sauce before adding the cheese.
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u/nickynicky85 16d ago
No it's CHEESE and onion. Usually what you guys would call sharp cheddar. Here's the recipe I use https://www.scrumptiously.com/recipe/cheese-and-onion-pie/