ONION POTATO PIE
Steps:
- Gently squeeze potatoes to remove excess water. Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt. Press in bottom and up sides of a greased 9-in. pie plate to form a crust. Bake at 425° for 25-30 minutes or until edges are browned. Cool to room temperature. , In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes. Spoon into crust; sprinkle with cheese. Combine the eggs, milk and remaining salt; pour over onion mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 228 calories, Fat 15g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 432mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
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.
ONION PIE
My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. -Mary West, Marstons Mills, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
DEEP-DISH CHEESE, ONION & POTATO PIE
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 820 calories, Fat 52 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.53 milligram of sodium
TRADITIONAL SWISS ONION & POTATO PIE
This is also called Cholera Pie. It comes from the Goms region of Switzerland in the 1800's. The special ingredient is apples, although it is a savory pie.
Provided by Pebbles
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel, halve and boil potatoes until mostly tender. Cool and slice.
- Peel and thinly slice apples.
- Melt butter in large skillet and sauté onion, leek and apples about 15 minutes, until just tender. Do not overcook.
- Add potato slices, salt, pepper and nutmeg and toss, light, trying not to break up potatoes much.
- Place pie crust in glass pie plate, add half the mixture, sprinkle to cover with cheese and add other half mixture.
- Place other pie crust on top, crimping edges and piercing to vent.
- You can brush with egg wash if you wish.
- Bake in 350°F oven for 35-40 minutes, covering crust edges with foil after 20 minutes.
- Let cool 10 minutes before serving.
- Hint: I go a bit heavy on the nutmeg.
Nutrition Facts : Calories 623, Fat 39.1, SaturatedFat 16.8, Cholesterol 55.1, Sodium 460.5, Carbohydrate 53.2, Fiber 4.2, Sugar 7.3, Protein 16
COUNTRY-STYLE POTATO & ONION PIE
Make and share this Country-Style Potato & Onion Pie recipe from Food.com.
Provided by keen5
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees Fahrenheit.
- In a 10" oven proof skillet, melt butter in oven.
- Add potatoes and onion.
- Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
- Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
- Pour over baked potatoes and onion.
- Arrange tomato slices over eggs.
- Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
Nutrition Facts : Calories 359.7, Fat 24.1, SaturatedFat 12.1, Cholesterol 465.9, Sodium 540.8, Carbohydrate 13.5, Fiber 1.6, Sugar 3.5, Protein 22
POTATO & ONION PIE (VEGETARIAN)
Make and share this Potato & Onion Pie (Vegetarian) recipe from Food.com.
Provided by Ramon Casha
Categories Savory Pies
Time 1h10m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the potatoes into cubes. Boil them in slightly salted water until they start to soften. Remove them while still slightly hard and drain thoroughly.
- Mix the potatoes, onion and carrot and place them in the pie crust.
- Dissolve the mushroom stock cube in water then pour it into the pie.
- Beat the eggs with the milk, then pour it into the pie.
- Sprinkle the oregano and aniseed over the potatoes, and then the parmesan cheese over the top.
- Add the pie crust top and bake for around 30 minutes at 170°C.
Nutrition Facts : Calories 662.4, Fat 22.9, SaturatedFat 7.5, Cholesterol 121, Sodium 1111.3, Carbohydrate 96.2, Fiber 11.9, Sugar 6.9, Protein 20.2
POTATO PIE
I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.
Nutrition Facts :
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
MINI POTATO & ONION PIES
Perfect for picnics,snacks or in lunchboxes a very healthy version to the traditional cheese and onion pie with the same great taste!!!
Provided by mysterybaker01
Time 1h30m
Yield Makes Pies
Number Of Ingredients 0
Steps:
- For the Pasty;
- Place you butter and flour in a bowl and rub them together to form a mixture that resmbles breadcrumbs.Then add your salt and black pepper and chopped corriander.Mix well with your fingertips.
- Add all of your blended onion puree to the mix and with your hands squeeze the mixture until it forms a dough. Leave in fridge so it is easy to work with later on.
- For the filling;
- If you want before making your pasty; peel and chop some potatoes and put them on to boil until they have gone very tender.
- In a separate pan gently soften your two chopped onions untill they have turned golden brown.
- Once your potatoes have boiled drain the water add your softened onions,salt and black pepper and mash together.
- Get your pasty from your fridge dust the surface. From your dough make a small ball and then roll it out into a circle big enough to fit into your mince pie tin.
- Do this untill you have filled up all your pie tins. (remember to leave enough dough to to top your pies with aswell!!)
- Place in the oven on the highest heat and cook for 15 minutes untill they have turned golden.
- Once your pasty bases have cooked scoop in your onion and potato mash into the cases.
- With your remaining dough roll out circles big enough to top the pies.Egg wash the tops sprinkle a bit of basil ontop and bake in the oven untill they have turned golden brown.
- The minute you take them out of the oven remove them from the mince pie tins or else they will have "soggy bottoms" and trust me no one likes soggy pies.
BAKED POTATOES AND ONION PIE
Make and share this Baked Potatoes and Onion Pie recipe from Food.com.
Provided by keen5
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 319.2, Fat 13.5, SaturatedFat 8.4, Cholesterol 36, Sodium 192, Carbohydrate 43.7, Fiber 5.5, Sugar 3.4, Protein 7.5
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