Ingredients with Measurements:
- 1 sheet of shortcrust pastry
- 1 sheet of puff pastry
- 2 large onions, sliced
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1 cup of grated Lincolnshire Poacher cheese
- 2 eggs
- Salt and pepper to taste
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Oven thermometer
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the shortcrust pastry on a floured surface and line the pie dish. Trim the edges and prick the bottom with a fork. Chill in the fridge for 30 minutes.
3. In a large pan, melt the butter and olive oil over medium heat. Add the sliced onions and cook until soft and golden brown, stirring occasionally.
4. Sprinkle the flour over the onions and stir well to combine. Cook for 1-2 minutes, then gradually add the milk, stirring constantly until the mixture thickens.
5. Remove from heat and stir in the grated Lincolnshire Poacher cheese until melted. Beat in the eggs and season with salt and pepper to taste.
6. Pour the cheese and onion mixture into the prepared pie crust.
7. Roll out the puff pastry on a floured surface and cover the pie, trimming the edges and crimping them together with a fork. Brush the top with beaten egg.
8. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is set.
9. Allow to cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 28g
Protein: 13g
Sodium: 380mg
Substitutions for ingredients:
- Shortcrust pastry can be substituted with homemade or store-bought pie crust.
- Lincolnshire Poacher cheese can be substituted with cheddar or any other hard cheese.
- Olive oil can be substituted with vegetable oil or butter.
Variations:
- Add diced bacon or ham to the onion mixture for a meatier version.
- Substitute the onions with leeks or shallots for a milder flavor.
- Add herbs such as thyme or rosemary to the cheese and onion mixture for extra flavor.
Tips and Tricks:
- Chill the pastry before baking to prevent shrinkage.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Use a sharp knife to cut the pie for clean slices.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the pie on a platter with a side salad and crusty bread.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a glass of dry white wine or a light beer.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the pastry is too dry, add a little water to bring it together.
- If the filling is too runny, add more flour to thicken it.
Food Safety Advice:
- Make sure the pie is cooked through before serving.
- Store leftovers in the fridge and reheat thoroughly before eating.
Food History:
Lincolnshire Poacher cheese is a hard cheese made from unpasteurized cow's milk in Lincolnshire, England. It has a nutty, tangy flavor and is similar to cheddar.
Flavor Profiles:
The Lincolnshire Poacher Cheese and Onion Pie has a rich, savory flavor with a buttery, flaky crust.
Serving Suggestions:
Serve the pie warm with a side salad or roasted vegetables for a comforting meal.
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Region: British