CHEDDAR CHEESE & SHALLOT PIE WITH FENNEL SEED PASTRY
A hearty pie with a mustard and fennel crust, this makes a stunning veggie centrepiece for everyday or entertaining
Provided by Georgina Fuggle
Categories Main course, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. First, make the filling. Boil the potatoes in a large pan of salted water for 10-15 mins until a knife is easily inserted but the potatoes still hold their shape.
- Melt the butter in a medium saucepan over a low heat. Slowly sweat the shallots and spring onions with a pinch of salt until softened, stirring occasionally, about 10-12 mins. Meanwhile, whisk together the eggs, cream, thyme, cheese and some seasoning. Set aside.
- To make the pastry, melt the butter with 100ml water in a small saucepan and bring to a simmer. Tip the rest of the pastry ingredients and 1 / 2 tsp salt into a large bowl. Make a well in the centre and pour in the butter. Stir with a wooden spoon, then bring together with your hands, kneading lightly for a few mins.
- Grease a large 20-26cm pie dish. On a lightly dusted work surface, roll out two-thirds of the pastry big enough to fill the base and sides of your dish. Use the remaining pastry to roll out a lid.
- Add the potato and shallot mixture to the beaten egg filling, and spoon into your pastry case. Cover with the pastry lid and crimp the edges decoratively.
- Finally, beat the egg yolk with the milk and glaze the pie. Poke a couple of small steam holes in the top, chill for 10 mins, then bake in the oven for 40-45 mins.
Nutrition Facts : Calories 604 calories, Fat 39 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
CHEDDAR-TOPPED SHEPHERD'S PIE
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g
CHEDDAR PIE DOUGH
The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield Makes two disks (enough for two 11-inch crostatas)
Number Of Ingredients 5
Steps:
- Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.
CHEDDAR CHEESE PIE
A fabulous easy recipe that can be used as a main course or side dish. Sure to please any cheese lover.
Provided by VLizzle
Categories Savory Pies
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Bake pie crust for 10 minutes.
- Mix eggs, cream, cheese & scallions in a large bowl and pour into the prepared pie crust.
- Bake for 10 minutes.
- Sprinkle the toasted nuts on top of the pie and bake for an additional 20 minutes.
- Let cool and enjoy.
APPLE CHEDDAR CHEESE PIE
Lot's of people like cheese with Apple Pie. Now the two come together in perfect harmony.
Provided by MACSBEACH
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
- Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
- Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
Nutrition Facts : Calories 595.8 calories, Carbohydrate 79.1 g, Cholesterol 94.3 mg, Fat 28 g, Fiber 3.9 g, Protein 10.8 g, SaturatedFat 17.4 g, Sodium 269.4 mg, Sugar 46.9 g
CHEDDAR CHEESE PIE PASTRY
I found this recipe in a very old Farm Journal Best Ever Pies Cookbook in 1980. This is perfect with Apple Pie or Pear Pie Filling.
Provided by CindiJ
Categories Dessert
Time 7m
Yield 2 pie crusts
Number Of Ingredients 6
Steps:
- Combine flour, cheese and salt in large bowl.
- Cut in shortening until coarse crumbs form.
- Sprinkle water into mixture a tablespoon at a time. Press dough with one hand adding water until a ball forms.
- Let chill 1 hour.
- This recipe will make 1 (2 crust) 8 or 9 inch pie. Bake according to pie directions.
- This also works well in food processor.
Nutrition Facts : Calories 1392.8, Fat 93, SaturatedFat 35.9, Cholesterol 74.2, Sodium 1023.2, Carbohydrate 108.9, Fiber 3.4, Sugar 13.3, Protein 30.5
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