Lunch Box Idea 31 – Cheese and Onion Pie

Summer can be a bit like this: sunny one day, pouring with rain the next. Today we’re up to lunch box idea 31 – Cheese and Onion Pie. So this is where a handy pie comes in… Perfect in all weathers, come rain or shine and equally perfect in a lunch box. If facilities are available at lunchtime, it can be re-heated if desired, or eaten cold… The choice is yours.

So make sure you make some time for lunch and tuck in…

Cheese and Onion Pie

This simply delicious double crust pie is filled with a melting mixture of soft onions and PILGRIMS CHOICE Cheddar cheese. It’s a great family choice and perfect for vegetarians too. Hubbie likes a bit of cheese and onion in a pie, so I’ll keep this one in my back pocket to bake up this Father’s Day weekend…

Ingredients you will need:

• 3 large onions, roughly chopped
• 225g (8oz) PILGRIMS CHOICE Mature Cheddar cheese, grated
• Salt and freshly ground black pepper
• 500g pack fresh ready to use shortcrust pastry
• Plain flour, for dusting
• 1 tbsp milk, to glaze
• Salad, to serve

Serves: 4-6

Suitable for vegetarians

Method

1 Cook the onions in lightly salted simmering water for about 20 minutes, or until tender. Drain them really well, then mash them with a potato masher. Stir in the grated cheese and season with black pepper. Allow to cool.

2 Cut the pastry in two and form each piece into a ball. Roll out one piece on a lightly floured surface and use it to line a 25cm (10 inch) metal pie plate. Roll out the second piece of pastry to a diameter of about 28cm (11 inches). Cover and chill the lined pie dish and the rolled-out piece in the fridge until required.

3 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

4 Spoon the cheese and onion mixture into the lined pie dish and spread out evenly. Dampen the edges with water, then place the pastry lid on top. Seal and trim the edges, then make 2 – 3 small cuts in the centre of the lid to allow air to escape. Use the pastry trimmings to make leaves (or any other shape you fancy) to decorate the top of the pie. Brush the surface with milk, then bake for 25-30 minutes until cooked and golden brown.

Cool for a few minutes before serving with salad.

Cook’s Tip

Make sure that the filling has cooled before you add it to the pie base.  Hot filling will warm the pastry and make it soggy.

If popping in a lunch box, we would recommend you keep the pie in a separate container to the salad, and only dress the salad, just before eating!

So what will you be having for lunch?

Bon appetit!

The Lunchbox World Team x