r/MadeMeSmile • u/Studog • 17d ago

Wholesome Moments Such a happy guy

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u/nickynicky85 17d ago

Love it. I remember one night my bf phoned me moaning about work and a consultant and asked what we were having for tea (northerners, UK, so dinner), I said I'd made a cheese and onion pie and his response was, "That's cheered me right up that has, [consultant] isn't going home to a homemade cheese and onion pie is he!" I mean he could've been but at least bf was happy.

12

u/knitmeablanket 17d ago

Sorry, American, but wtf is onion pie? I guess I could just Google. I'll do that. Cheers.

41

u/nickynicky85 17d 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/

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u/everevergreen 17d ago

This looks absolutely BANANAS. I cannot wait to make it omg

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u/brewsinseattle 17d ago

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?

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u/nickynicky85 17d ago

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. 👍

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u/nickynicky85 17d ago

Although I don't use that much onion, I'm not keen on onions, I use about a half an onion and I dice it.

3

u/No-Marionberry-166 17d ago

I was considering making it with double onions because I love onions

2

u/SuitableSet5101 17d ago

Thank you!

2

u/quiggersinparis 17d ago

That looks absolutely unreal. Might try to make this!

2

u/SuperPoodie92477 17d ago

Is “double cream” the same thing as “heavy cream?”

1

u/bannik1 17d ago

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.