CHEESE ONION BUTTERY HOMITY PIE

Never underestimate a simple pie

This magnificent pie is such a treat, the gorgeous smell of the pie cooking is a teasing expectation of what’s to come, even harder is waiting the 20 minutes after the pie is cooked before eating, this is essential as the pie needs to rest and is best served warm not piping hot, as you will burn your mouth if you don’t wait!

 

Ingredients

(serves 4)

Old Fashioned Shortcrust Pastry

450g plain flour

110g cold lard

110g cold butter

1 tsp sea salt 

160ml cold water

Pie Ingredients

1kg King Edward or Yukon potatoes 

250g salted butter

100ml double cream

Good pinch sea salt

Good pinch ground white pepper

4 white onions thinly sliced

500g old mature vintage cheese grated (local cheese is best)

2 sprigs thyme

100ml chicken stock

 

This pastry will yield two pies, therefore when you make the pastry cut in half and wrap one half in parchment and either keep in the fridge for use in the week or freeze for another time.

Pre-heat your oven to 200 degrees, peel and place your rough chopped potatoes in a pan of simmering water to boil for twenty to thirty minutes until fork tender then drain and mash with butter, salt and pepper, reserve to one side to cool down, meanwhile make the pastry, place the flour in your bowl or mixer and using a whisk fluff up and remove any lumps, this is the same a sieving, add the salt then the butter and lard, rub together roughly, you want large rubble not a breadcrumb consistency, this is what will create the flaky lift in your pastry, add the water and just bring together to a rough ball, press flat and wrap in parchment paper, pop in the fridge for twenty minutes or so to chill and rest while you prepare the filling.

Place the coconut oil and onions in a pan and gently soften the onions for ten minutes, add the chicken stock, sea salt, fresh ground black pepper, fresh thyme and reserve to one side to cool.  Grate the cheese and place to one side.

Roll out 2/3 of your pastry in to a circle, reserving the rest for the pie lid.  Take your tin and grease the sides, place the pastry base in your greased tin and gently push into the sides, now take your cooled ingredients and layer, first put a thin layer of mashed potato on the base, then a third of the softened onions, followed by a generous handful of the cheese, repeat with onions and cheese and finish with a final thin layer of mashed potato, top the pie with the pastry lid, lightly score the lid in a lattice pattern and brush with either milk to be authentic, I did as the war time attitude was why waste an egg, or brush with egg wash for a more golden crispy finish.

Bake in your pre-heated oven at 200 degrees for approx 40-45 minutes until golden brown, take out and leave to slightly cool for 15 minutes, now this hard especially when not making this for the first time, as you know how good this is going to be, but it is sort of important, this is a pie that needs to be warm not piping hot for its best presentation and taste.

CLASSIC FRENCH ONION SOUP

 Such a simple frugal dish that is so sumptuous, filling and over brimming with rich deep decadent flavours, a joy to cook and eat.  

Make double and the rest is great as a awesome gravy, enrich with a burgundy red wine reduction and more butter and pour over steaks, steak pie, sausage and mash, pan seared liver and bacon and so on…

Ingredients

(serves 4)

2 kg white onions finely sliced

4 shallots finely sliced

3 cloves garlic finely sliced

200g butter roughly diced

50ml olive oil

2 sprigs of fresh thyme

1 fresh bay leaf

1 tsp sea salt

1 heaped tsp fresh ground black pepper

1 tsp sugar optional (depends on sweetness of onions)

100ml French brandy

1.5 ltr homemade or great store brought beef stock

For the Croutons

8 slices of day old ciabatta 

Generous amount of softened butter

200g Comte cheese grated

Place the sliced onions, shallots, garlic, butter, olive oil, thyme and bay leaf in a large roomy pan, season with salt and black pepper, place on a medium heat for 30 minutes, stirring occasionally, pop on a lid and soften the onions for another 1 hour.

Make this soup if you’re pottering in the kitchen for the morning makes the method effortless.

Remove the lid and reduce the onions for around 30 minutes, slowly the onions will start to catch a little, don’t be tempted to turn the heat up as the onions will catch and burn, you want beautiful slightly caramelised onions, once all the liquid has evaporated add the brandy and reduce by half, add the stock and bring to a gently simmer, reduce to your desired soup consistency.

Taste and adjust seasoning if needed.

Toast the croutons on both sides (this and day old ciabatta ensures the croutons do not sink) generously spread with butter, float the croutons on the soup, pile of a decedent amount of Comte, making sure to cover the top of the soup too!  Pop under the grill for 2 minutes until the cheese has just melted.

Serve and enjoy!