CHEESE, ONION, AND POTATO PIES
Steps:
- Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
- Preheat the oven to 400 degrees.
- Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
- In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
- Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.
CHEESE-POTATO SLAB PIE
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
- Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
- Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.
- Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
- Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.
CHEESE AND POTATO PIE
A very versatile family meal using mashed potato, cheese, sweetcorn and peas.
Provided by pupsiecola
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to Gas 5/190 C/Fan 170 C. Put the mashed potato in a bowl, mix in onion and season.
- Stir in the sweetcorn, peas and half the cheese. Place the mixture in a large ovenproof dish.
- Scatter the bacon (optional) and remaining cheese on top and cook in the oven for 40 minutes.
- If cooking from frozen increase cooking time to 60 minutes.
- Serve with sausages, beans, carrots, cauliflower, salad - take your pick!! Also try the pie with tuna or chopped ham, tomatoes and chives.
- PICTURE TO FOLLOW
APPLE, CHEESE & POTATO PIE
Put a savoury twist on apple pie with potato, cheese and onion, as well as mustard and thyme. The sweet and savoury flavours create a stunning pie
Provided by Liberty Mendez
Categories Dinner
Time 1h40m
Number Of Ingredients 15
Steps:
- First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.
- To make the filling, melt the butter in a medium saucepan over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.
- Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.
- Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, roll out the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.
- Bake for 50 mins, keeping an eye on it - you may need to cover the top with foil if it's starting to brown too quickly. Leave to cool for at least 10 mins before serving.
Nutrition Facts : Calories 708 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
CHEESY POTATO PIE
Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
- Mix potatoes and cheese; spread evenly over meat mixture.
- Bake 12 to 15 min. or until heated through (165°F).
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
POTATO CHEESE AND ONION PIE
This has been a favorite of mine since I was about 14 when I first made it. Experiment with different cheeses like gruyere; and I would suggest sprinkling seasoning between the layers for more flavor. Sauteing the potatoes and the onions with some chopped garlic adds a nice touch also.
Provided by byZula
Categories Savory Pies
Time 1h10m
Yield 1 pie
Number Of Ingredients 12
Steps:
- For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
- Beat until mixture is smooth.
- Add remaining flour.
- Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
- Add water if necessary.
- Divide into two parts.
- Grease a 9-inch pie pan.
- Roll out one part of dough to fit the pan. Set aside.
- For filling, melt 2 tablespoons butter in each of two skillets.
- Add onion slices to one and potato slices to the other.
- Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
- Spread half the cheese into bottom of the pastry lined pan.
- Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
- Repeat layering.
- Roll out top crust. Arrange over filling.
- Seal edges. Brush with egg-milk mixture. Pierce vent holes.
- Bake at 350 F until golden, about 30 minutes.
Nutrition Facts : Calories 4020.7, Fat 270.2, SaturatedFat 129.3, Cholesterol 695.1, Sodium 4874.5, Carbohydrate 275.3, Fiber 15.3, Sugar 14.7, Protein 125.7
SKILLET POTATO PIE WITH EGGS AND CHEESE
Make and share this Skillet Potato Pie With Eggs and Cheese recipe from Food.com.
Provided by Papa D 1946-2012
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
- Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
- In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
- Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.
Nutrition Facts : Calories 522.9, Fat 36.2, SaturatedFat 17.8, Cholesterol 86, Sodium 680.2, Carbohydrate 27.7, Fiber 3.5, Sugar 2.5, Protein 22.2
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CHEESE AND POTATO PIE - LAVENDER AND LOVAGE
From lavenderandlovage.com
4.4/5 (52)Total Time 50 minsCategory PiesCalories 562 per serving
- Put the pieces of potato into a large saucepan and boil until soft. Meanwhile pre-heat the oven to 200C/400F and lightly butter a large ovenproof baking dish or casserole dish. (Pyrex dishes are good)
- Drain the cooked potatoes and then mash them with a potato masher or with a hand held blender/mixer.
- Season to taste with salt and pepper, add the English mustard powder and then enough butter and milk to loosen the mixture a bit, before adding the beaten eggs. Mix well.
- Add three quarters of the grated cheese to the mixture and mix well; spoon the cheese and potato mix into the buttered baking dish and then sprinkle the remaining grated cheese over the top.
CHEESE, POTATO AND ONION PIE RECIPE - BBC FOOD
From bbc.co.uk
Servings 6Category Main Course
- To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry).
- Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon.
- Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep.
- For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes.
- Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer).
- Put the mash into the tin and use the back of a spoon spread it out until smooth and even.
- On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife.
- Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving.
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Reviews 53Calories 418 per servingCategory Side Dish Recipes
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