Cheese and Onion Pies
A delicious vegetarian version to shake things up.
- 2 sheets of ready-rolled savoury short crust pastry
- flour for dusting
- 8 eggs
- 100ml milk
- salt and freshly ground black pepper
- 1 tsp mustard powder or sauce
- 5 spring onions, finely sliced
- 250g cheese, grated
- 1 tsp mixed dried herbs or
- 2 tbsp fresh, chopped
- 3 tbsp breadcrumbs
Preheat oven as directed by pastry packet.
This recipe will make either 6 individual or 1 large family pie. Lightly grease your tin(s).
Cut the pastry to size and line your dish(es). If necessary, lightly roll the pastry out on a floured surface if you need to fit it to a larger dish – you want it to be around 3 – 4mm thick.
In a deep bowl, whisk the eggs and milk lightly. Season. Add the mustard, onions, 3/4 cheese – save some for the pie tops – and herbs.
Carefully fill your cases/tin. Sprinkle with equal amounts of breadcrumbs and the remaining cheese.
To catch any drips, pop on a baking tray and into the oven.
Cook until pastry is golden and the egg puffy and firm to touch.
Stand for as long as you can before devouring.
Serve: as savouries with sauce. Chips for dinner. Salad for lunch.