Cheese, Potato and Caramelized Onion Pie

Name: Cheese, Potato and Caramelized Onion Pie
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 10
Ingredients: 250 g plain flour; 50 g rye flour; 165 g butter, divided; 1 egg, beaten; 2 tbsp cold water; 3 large onions, finely sliced; 1 medium potato, halved lengthways and sliced; 100 ml double cream; 150 g extra mature cheddar, half grated and half diced; 25 g Parmesan or vegetarian alternative, finely grated; 1 tsp onion seeds; 2 bay leaves; 1 tbsp thyme leaves; 1 pinch cayenne pepper; 1 tsp salt; 1/2 tsp black pepper

This rich savory pie wraps creamy potatoes, sweet caramelized onions, and mature cheddar in a flaky homemade pastry. It is hearty enough for dinner, elegant enough for a picnic, and just as good served warm or cold.

Servings10 Portions

Prep Time40 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

plain flour
250 g
rye flour
50 g
butter, divided
165 g
egg, beaten
1
cold water
2 tbsp
large onions, finely sliced
3
medium potato, halved lengthways and sliced
1
double cream
100 ml
extra mature cheddar, half grated and half diced
150 g
Parmesan or vegetarian alternative, finely grated
25 g
onion seeds
1 tsp
bay leaves
2
thyme leaves
1 tbsp
cayenne pepper
1 pinch
salt
1 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Make the pastry. Combine the plain flour, rye flour, cayenne pepper, onion seeds, grated Parmesan, and salt in a mixing bowl. Rub in the cold cubed butter with your fingertips until the mixture looks like fine breadcrumbs. Add about half of the beaten egg and 2 tbsp cold water, then bring the dough together by hand. Knead briefly until smooth, divide into one smaller third and one larger two-thirds portion, flatten both into discs, wrap, and chill for at least 30 minutes.

Prepare the filling while the pastry chills. Melt the butter in a saucepan over medium heat, then add the sliced onions, bay leaves, thyme, salt, and black pepper. Cook slowly for about 10 minutes, stirring often, until the onions soften and begin to caramelize. Add the sliced potato, cover, and cook for 8-10 minutes more, stirring occasionally, until the potato is tender and starting to break down.

Stir the cream into the potato and onion mixture, then remove the pan from the heat. Let the filling cool completely, discard the bay leaves, and fold in the cheddar. Cooling the filling prevents the pastry from softening before it bakes.

Roll the smaller pastry disc on a lightly floured surface into a circle about the size of a dinner plate. Transfer it to a parchment-lined baking sheet. Roll the larger pastry disc, including any scraps, into a circle about 5 cm wider than the base.