Cheddar Cheese and Onion Pie Recipe

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Cheddar Cheese and Onion Pie
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Ingredients
13
Count
Nutrition
929
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. Make dough: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  2. Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
  3. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  4. Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
  5. Make filling and glaze while dough chills: Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
  6. Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
  7. Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
  8. Whisk remaining egg in a small bowl and reserve for egg glaze.
  9. Assemble and bake pie: Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
  10. Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
  11. Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
  12. Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
  13. Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
  14. Cooks' note: Dough can be chilled up to 1 day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 929.37 Kcal (3891 kJ)
Calories from fat 619.34 Kcal
% Daily Value*
Total Fat 68.82g 106%
Cholesterol 277.18mg 92%
Sodium 623.05mg 26%
Potassium 306.68mg 7%
Total Carbs 56.43g 19%
Sugars 3.68g 15%
Dietary Fiber 3.42g 14%
Protein 21.86g 44%
Vitamin C 5.5mg 9%
Vitamin A 0.9mg 29%
Iron 4.6mg 25%
Calcium 393mg 39%
Amount Per 100 g
Calories 341.28 Kcal (1429 kJ)
Calories from fat 227.43 Kcal
% Daily Value*
Total Fat 25.27g 106%
Cholesterol 101.79mg 92%
Sodium 228.79mg 26%
Potassium 112.62mg 7%
Total Carbs 20.72g 19%
Sugars 1.35g 15%
Dietary Fiber 1.26g 14%
Protein 8.03g 44%
Vitamin C 2mg 9%
Vitamin A 0.3mg 29%
Iron 1.7mg 25%
Calcium 144.3mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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