Cheese and onion pie with hot water crust
Cheese and onion pie with hot water crust is a delicious savory pie made with a flaky pastry crust that is soft and tender. The filling typically consists of a mixture of cheese, onions, and sometimes other ingredients like herbs or seasonings.
Ingredients
For the hot water crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup water
- 1 tablespoon salt
For the filling:
- 2 large onions finely sliced
- 2 cups cheese (Cheddar or your favorite cheese), grated
- Salt and pepper to taste
- 1 tablespoon olive oil
- herbs or spices of your choice optional
Instructions
- Preheat your oven to 180°C (350°F).
- To make the hot water crust pastry, place the butter and water in a saucepan and heat until the butter has melted. Add the salt and mix well.
- Put the flour in a mixing bowl and make a well in the center. Pour in the hot water-butter mixture and mix until a dough forms.
- Roll out two-thirds of the pastry to line a pie dish, leaving an overhang. Reserve the remaining pastry for the pie lid.
- In a pan, heat the olive oil and sauté the sliced onions until they are soft and translucent. Season with salt, pepper, and any herbs or spices you like.
- Spread half of the grated cheese over the pastry base, then add a layer of the cooked onions. Repeat with another layer of cheese and onions.
- Roll out the remaining pastry to create a lid for the pie. Seal the edges by crimping or pressing with a fork. Make a few slits in the lid to allow steam to escape.
- Bake the pie in the preheated oven for about 30-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
- Allow the pie to cool slightly before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 482kcal (24%)Carbohydrates: 37g (12%)Protein: 14g (28%)Fat: 31g (48%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 78mg (26%)Sodium: 640mg (28%)Potassium: 151mg (4%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 851IU (17%)Vitamin C: 4mg (5%)Calcium: 289mg (29%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
