Deep Dish Cheese Onion Potato Pie Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
• Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
• Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

Steps:

• Preheat the oven to 180°C fan forced (200°C normal)/350°-375°F/4-5 gas mark.
• Heat a little oil in a heavy-based - preferably non-stick - pan and gently sauté the onions, spring onions and leek until softish, stirring now and again; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients.
• Combine all the tasty cheese with the crème fraiche or sour cream.
• Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the sautéed onions, leek and garlic; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt); repeat these steps, ending with the cheese layer.
• Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked.
• Beat together the egg and milk; brush the outside edges of the dish just below the rim with the egg wash and place the pastry round on top of the pie, overhanging the edge of the dish; press down the sides of the pastry onto the sides of the dish and brush the top of the pie and the overlapping edges of the pastry with the egg wash.
• Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown.
• Serve the pie with a salad greens.

Steps:

• Boil the diced onions and potatoes together.
• Once potatoes are soft, drain and mash together with the butter and milk or cream and slowly add 2/3 of the cheese (set aside the other 1/3).
• Add some ground pepper to taste. I also add a pinch of paprika and cayenne pepper.
• Take the mash off the hob and set aside. When slightly cooled add 1 beaten egg to the mix. (This step shouldn't be skipped it really adds to the flavour!).
• When everything has been combined together, place the mixture into a baking dish, and cover with the remaining cheese, add the tomato slices around the dish as you please.
• (You could also top with cooked bacon to make a change when you cook the dish again!).
• Bake at 180 C / Gas 4 in the centre of the oven until the cheese has melted and is starting to turn a nice golden brown around the edges.

Steps:

• Preheat oven to 400°F.
• In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter.
• Do this twice more.
• Cover and bake for 45 minutes or until tender.
• Uncover and bake until top is lightly browned.
• Remove from oven, let cool for 5 minutes.
• Loosen around edge and invert on a heat-proof platter.
• Sprinkle cheese and cayenne on top and return to oven to brown cheese.

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.