Savory > Pies > Cheese Pies

Tandil-Style Cheese and Onion Pie Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 eggs
- 1/2 cup milk

Special equipment needed:
- 9-inch pie dish
- rolling pin
- parchment paper

Step-by-step instructions:

1. In a large mixing bowl, combine the flour and butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

2. Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven to 375°F.

4. In a large skillet, heat the olive oil over medium heat. Add the onions, salt, pepper, oregano, paprika, and cumin. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes.

5. Roll out the dough on a floured surface to fit the pie dish. Transfer the dough to the pie dish, trimming any excess dough.

6. Layer half of the shredded mozzarella cheese on the bottom of the pie crust. Add the caramelized onions on top of the cheese, then sprinkle the remaining mozzarella cheese and Parmesan cheese on top.

7. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture over the cheese and onion filling.

8. Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.

9. Let the pie cool for 10 minutes before slicing and serving.


Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 410
Fat: 27g
Saturated Fat: 14g
Cholesterol: 146mg
Sodium: 720mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 2g
Protein: 19g

Substitutions for ingredients:
- Instead of mozzarella cheese, you can use any other type of shredded cheese, such as cheddar or Gouda.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- You can use vegetable oil instead of olive oil.

Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Add sliced tomatoes or roasted red peppers for a pop of color and flavor.
- Use a combination of different cheeses for a more complex flavor.

Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.

Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or basil.

Garnishes:
Fresh herbs, such as parsley or basil.

Pairings:
Serve the pie with a side salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Garlic roasted potatoes

Troubleshooting advice:
- If the crust is too dry, add a little more water to the dough.
- If the filling is too runny, make sure the onions are well drained before adding them to the pie.

Food safety advice:
Make sure to cook the pie until the filling is set and the internal temperature reaches 160°F to ensure it is safe to eat.

Food history:
Tandil is a city in Argentina known for its cheese and onion pies, which are a popular dish in the region.

Flavor profiles:
Savory, cheesy, and slightly sweet from the caramelized onions.

Serving suggestions:
Serve the pie warm or at room temperature as a main dish or appetizer.

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Region: Argentina

Taste: Savory, Cheesy, Oniony, Tangy, Rich