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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Philip Squires
[email protected]The filling was a bit bland.
Shakaa Ibnu xasan
[email protected]The pastry was a bit dry.
sins
[email protected]This pie was a bit too greasy for my taste.
Makanga Jaffarjr
[email protected]I would definitely recommend this recipe to others.
Amar Amar
[email protected]This pie is perfect for a party or a potluck.
Mehwishi Malik
[email protected]The pastry is flaky and golden brown.
Hope Zwaswika
[email protected]The cheese and onion filling is so creamy and flavorful.
marina shah
[email protected]This is a classic British dish that everyone should try.
Dennis Fletcher
[email protected]I've made this pie several times and it's always a hit.
Abike Hodun
[email protected]This pie is perfect for a cold winter day.
thiru chenduran
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
Jowanda Pfeiffer
[email protected]This is my new favorite comfort food! I love the combination of cheese and onion, and the pastry is so flaky.
Waqas Shaha
[email protected]This pie was easy to make and turned out great! The only thing I would change is to add a bit more cheese.
Faiz Panizai
[email protected]I'm not usually a fan of onion pies, but this one changed my mind. The cheese and onion filling was so rich and flavorful, and the pastry was perfectly cooked.
Amita Yadav
[email protected]This Lancashire cheese and onion pie was a hit with my family! The combination of flavors was perfect, and the pastry was flaky and golden brown.