- 2 onions
- 225g Strong Cheddar Cheese
- 1 egg
- 225g short-crust pastry
Feeling too slim? Welcome to Nana’s Cheese and Onion Pie.
This is Nana’s Cheese and Onion Pie, as cooked by Nana and Jessica. Nana is the second Silly Sous Chef to appear on this website – a privilege reserved for extraordinarily silly people. Or at least what they cook has to be silly. And on that note, back to the pie. If you want to instantly put on 10 pounds of body fat, make this pie. If you’re finding being ‘slim’ is just not your bag, make one of these and consume the lot. Your slimness nightmare will be completely over as soon as it’s all been digested. Welcome to Nana’s Cheese and Onion Pie. According to Nana, this is based on the ‘Good Housekeeping Cookery Book’ 1966 edition (first published in 1948). So that’s well over 60 years of converting narrow people into wide people through the medium of cheese and pastry.
How Nana and Jess did it:
- They put the oven on and let it heat to 200C.
- They chopped the onions and grated the cheese. Well Nana did anyway.
- They boiled the onion in salted water for 5 minutes, drained well and mixed with the cheese.
- They added nearly all of the egg and seasoned to taste.
- They rolled out half the pastry, lined in a 7 inch metal pie plate and poured the cheese filling into the centre.
- They rolled out the remaining pastry to form a lid and dampened the edges well and placed over the pie.
- They flaked and scalloped the edge (I’m not 100% sure what this means – I’m just repeating Nana’s words) and brushed with the remaining egg.
- They carved out the words ‘Silly Chefs’ in pastry letters and placed them on the top and then baked the pie towards the top of the oven for about 30 minutes.
What we thought of it:
When you realise that a single pie contains enough calories to feed a rugby team what do you do? Make another one of course. This time Jess fashioned some pastry rabbits for the top. This one was baked and dispatched to Grampie who we hear was “was well impressed with it”. On a serious note, it tastes delicious and we’ve all been able to survive on just water for the last week as we all running on pie-fuel.