GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Cheese and Onion Pies
Homemade savouries are the best and these golden, cheesy pies are just incredible.
Prep Time: 15 min
Cook time: 25 min
2 sheets of ready-rolled savoury short crust pastry
flour for dusting
salt and freshly ground black pepper
1 tsp mustard powder or sauce
5 spring onions, finely sliced
250g cheese, grated
1 tsp mixed dried herbs or
2 tbsp fresh, chopped
3 tbsp breadcrumbs
Preheat oven as directed by pastry packet.
This recipe will make either 6 individual or 1 large family pie. Lightly grease your tin(s).
Cut the pastry to size and line your dish(es). If necessary, lightly roll the pastry out on a floured surface if you need to fit it to a larger dish – you want it to be around 3 – 4mm thick.
In a deep bowl, whisk the eggs and milk lightly. Season. Add the mustard, onions, 3/4 cheese – save some for the pie tops – and herbs.
Carefully fill your cases / tin. Sprinkle with equal amounts of breadcrumbs and the remaining cheese.
To catch any drips, pop on a baking tray and into the oven.
Cook until pastry is golden and the egg puffy and firm to touch.
Stand for as long as you can before devouring.
Serve as savouries with sauce. Chips for dinner. Salad for lunch.
Jax Says : this recipe is divine using half grated feta instead of all grated cheese.
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