Rub in until the mixture resembles fine breadcrumbs. Place the flour and fat in a mixing bowl. You may want to turn the pie in the oven after 20 minutes if your oven cooks slightly unevenly. Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. There is no need for pastry anxiety on this beautiful pie, either, because it is a take on the dead easy hot water pastry and is almost impossible to overwork unlike most pie crusts. Line a deep-dish 9 in. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. In a large bowl, beat eggs and cream. In a small skillet, saute onions in butter until golden brown. It keeps well for an hour in a … Roll out pastry and use to line a pie plate. pie plate with bottom pastry. Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add enough water to form a dough. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Onions, cheese, and mustard are such good friends and they play beautifully together in this Cheese and Onion Pie. Lancashire Cheese and Onion Plate Pie Step by step. Place your cheese and onion pie in the pre-heated oven (see Preparation section above) and cook for 45 minutes until golden brown. Add the onions, salt and pepper. Transfer to plate to cool. Seal and flute the edges; cut slits in top. Cook Potatoes until tender, Fry the onions until softened. Let the pie cool slightly for 10 minutes before serving.
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