Cheese, Onion, and Potato Pies Recipe

Name: Cheese, Onion, and Potato Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 1 heaping teaspoon salt; 2 tablespoons cold water; 1 2/3 cups all-purpose flour; 2 tablespoons vegetable shortening, teaspooned out; 7 tablespoons cold, unsalted butter, diced; 2 4 -cup popover pans; 2 large potatoes (boiling, not baking); Scant 1/2 cup finely chopped green onions (about 6); 4 -5 ounces sharp Cheddar: 1/3 cup grated, 1/4 cup diced; 2 tablespoons grated parmesan; 1/4 cup Red Leicester cheese, grated; 2 tablespoons chopped parsley; 4 tablespoons creme fraiche to bind; Salt and pepper

Servings: persons

2 large egg yolks
1 heaping teaspoon salt
2 tablespoons cold water
1 2/3 cups all-purpose flour
2 tablespoons vegetable shortening, teaspooned out
7 tablespoons cold, unsalted butter, diced
2 4 -cup popover pans
2 large potatoes (boiling, not baking)
Scant 1/2 cup finely chopped green onions (about 6)
4 -5 ounces sharp Cheddar: 1/3 cup grated, 1/4 cup diced
2 tablespoons grated parmesan
1/4 cup Red Leicester cheese, grated
2 tablespoons chopped parsley
4 tablespoons creme fraiche to bind
Salt and pepper

1
Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
2
Preheat the oven to 400 degrees.
3
Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil.
4
Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape.
5
Drain and leave to cool.
6
In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley.
7
Bind with the creme fraiche and season with salt and pepper.
8
Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases.
9
Fill each with an eighth of the mixture and put the remaining 4 circles on as lids.
10
Seal the pie edges with the back of a knife, making a little hole in each one.
11
Repeat for the second tray with the other disc and the remaining half of the filling.
12
Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold,but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large egg yolks, 1 heaping teaspoon salt, 2 tablespoons cold water, 1 2/3 cups all-purpose flour, and more.

Yes, Cheese, Onion, and Potato Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese, Onion, and Potato Pies

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