The lovely Abigail gave me this recipe last week and so I decided to make it on Saturday so that Neil and I could nibble on it over the weekend.
It’s a simple and tasty recipe. I’m not sure I’d call it a pie though – it’s really just a cheesy crust, covered in onions. Delicious though, although a bit slippery to eat as the onions keep threatening to slide off!
4 medium red onions
1 tablespoon of olive oil
1 tablespoon of butter
Leaves from 3-4 sprigs of thyme
150g of strong cheddar, grated
250g of plain flour
1 teaspoon of baking powder
1 teaspoon of salt
100ml of milk
40g of butter, melted
1 teaspoon of English mustard
1 large egg, beaten
Peel the onions. Cut each on in half and then cut each half into four segments
In a large frying pan heat the oil and butter. Add the onions and fry over a medium heat for about 30 minutes, stirring regularly, until slightly softened and coloured. Season with salt and pepper and then add the thyme leaves.
Preheat the oven to 200.
Place the cooked onions in a 20-25cm pie dish and scatter over 50g of the grated cheese.
Leave to one side whilst you make the dough.
Put the flour, baking powder, salt and the remaining 100g of cheese and stir well to combine.
Measure out the milk in a measuring jug and then add the melted butter, mustard and beaten egg, to the milk, and mix well to combine.
Make a well in the centre of the flour and pour in the milk mixture and mix well, with a fork initially, to make a soft, sticky dough.
Turn the dough out on to a lightly floured work surface and roll out into a circle, roughly the size of the pie dish.
Transfer the rolled dough onto the pie dish and press it down around the edges to seal it.
Place in the oven and cook for 15 minutes. Then turn the oven down to 180 and cook for a further 15 minutes. At the end of this the top should be crisp and golden.
Remove from the oven and allow to stand for a few minutes.
Place a large, flat plate over the top and then turn the whole thing over so that the plate is underneath.
Remove the dish and serve.