Ingredients with Measurements:
- 1 sheet of ready-made shortcrust pastry
- 1 sheet of ready-made puff pastry
- 1 large onion, diced
- 2 tablespoons of butter
- 1 teaspoon of sugar
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of Branston pickle
- 1 cup of grated cheddar cheese
- 2 eggs
- 1/4 cup of milk
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the shortcrust pastry and line the pie dish with it. Trim the edges and prick the bottom with a fork.
3. In a pan, melt the butter and sauté the diced onion until it becomes translucent.
4. Add the sugar, thyme, rosemary, salt, and black pepper to the pan and cook for another 2 minutes.
5. Spread the Branston pickle over the bottom of the pastry case.
6. Add the sautéed onions on top of the Branston pickle.
7. Sprinkle the grated cheddar cheese over the onions.
8. Roll out the puff pastry and lay it over the top of the pie. Trim the edges and crimp them together with the shortcrust pastry.
9. Beat the eggs and milk together in a bowl and brush the top of the pie with the mixture.
10. Cut a small slit in the top of the pastry to allow steam to escape.
11. Bake the pie in the preheated oven for 35-40 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 24g
Carbohydrates: 22g
Protein: 10g
Sodium: 650mg
Sugar: 5g
Substitutions for ingredients:
- Shortcrust pastry can be substituted with homemade pastry or a store-bought alternative.
- Cheddar cheese can be substituted with any other type of cheese.
- Branston pickle can be substituted with any other type of pickle or chutney.
Variations:
- Add diced ham or bacon to the filling for a meatier version.
- Use different herbs or spices to change the flavor of the filling.
- Add sliced tomatoes or mushrooms to the filling for extra vegetables.
Tips and tricks:
- Blind bake the shortcrust pastry for 10 minutes before adding the filling to prevent a soggy bottom.
- Use a sharp knife to cut the pastry to prevent it from tearing.
- Let the pie cool for 10 minutes before serving to allow the filling to set.
Storage instructions:
- Store the pie in an airtight container in the refrigerator for up to 3 days.
- The pie can also be frozen for up to 2 months.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables.
- Cut the pie into slices and arrange them on a platter for a buffet-style meal.
Garnishes:
- Sprinkle chopped fresh herbs over the top of the pie before serving.
Pairings:
- Serve the pie with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the pastry is browning too quickly, cover it with foil to prevent it from burning.
- If the filling is too runny, add a tablespoon of flour to thicken it.
Food safety advice:
- Make sure the pie is cooked through and the filling is hot before serving.
- Store the pie in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Branston pickle is a British condiment made from a variety of diced vegetables in a vinegar and sugar solution.
Flavor profiles:
- The Branston Cheese and Onion Pie has a savory and tangy flavor from the Branston pickle, balanced by the sweetness of the sautéed onions and the richness of the cheddar cheese.
Serving suggestions:
- Serve the pie warm or at room temperature with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British