Savory > Pies > Cheese Pies

Wensleydale Cheese and Onion Pie Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 2 eggs, beaten
- 1 cup grated Wensleydale cheese

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 pie crust and line the pie dish. Trim the edges and prick the bottom with a fork. Set aside.

3. In a large skillet, melt the butter over medium heat. Add the onions, salt, pepper, thyme, rosemary, oregano, and garlic powder. Cook, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes.

4. In a small bowl, whisk together the milk and eggs.

5. Spread the cooked onions evenly over the bottom of the pie crust. Sprinkle the grated Wensleydale cheese on top.

6. Pour the milk and egg mixture over the cheese and onions.

7. Bake the pie for 30-35 minutes, or until the filling is set and the crust is golden brown.

8. Let the pie cool for 10-15 minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 610mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 4g
Protein: 9g

Substitutions for ingredients:
- Wensleydale cheese can be substituted with any other mild, crumbly cheese, such as feta or goat cheese.
- The pie crust can be homemade or store-bought.

Variations:
- Add cooked bacon or ham to the filling for a meaty version.
- Use caramelized leeks instead of onions for a milder flavor.
- Top the pie with sliced tomatoes or roasted red peppers for a colorful twist.

Tips and tricks:
- Be sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
- Serve the pie warm or at room temperature.

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

Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the pie on a platter with a side salad and crusty bread.

Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, on top of the pie before serving.

Pairings:
- Serve the pie with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.

Food safety advice:
- Be sure to cook the onions until they are soft and golden brown to ensure they are fully cooked and safe to eat.

Food history:
- Wensleydale cheese is a traditional English cheese that originated in the town of Wensleydale in North Yorkshire.

Flavor profiles:
- The pie has a savory, cheesy flavor with a hint of sweetness from the caramelized onions.

Serving suggestions:
- Serve the pie as a main course for lunch or dinner.

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Region: British

Taste: Savory, Tangy, Creamy, Cheesy, Oniony