Cheat fish and chip shop cheese and onion pie recipe that's perfect with a cuppa
Are you looking to create your own takeaway without splashing the cash or the added calories? We may have the dish for you.
When do you tend to order at a fish and chip shop? Do you stick to the traditional or do you go for something a little off-piste?
Well, if you're looking to create your own fakeaway then we may have the recipe for you.
This recipe comes from Bentons Farm and is a traditional fish and chip shop cheese and onion pie.
And what could be better than some comforting food with the UK weather that we are having right now?
The dish serves three people and is great for sharing with family, friends or let's face it just for yourself and leftovers for the next day.
How to make a traditional fish and chip shop cheese and onion pie recipe
Ingredients
- One sheet of rolled short-crust pastry
- One medium potato, peeled and cut into 1cm cubes
- Two tbsp unsalted butter
- One large onion, peeled and finely sliced
- Two tbsp plain flour
- 180ml whole milk
- 50ml double cream
- 150g grated Red Fox
- One quarter teaspoon mustard powder
- One quarter teaspoon salt
- Half a teaspoon freshly ground black pepper
- One egg, lightly whisked
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Method
Firstly, preheat the oven to 200C. Add the cubed potatoes to a pan of boiling water for 10-12 minutes – boil until the potato is very tender and starting to break apart. Drain and put to one side.
Melt the butter in a second pan and add the sliced onion. Stir and cook over medium heat for five minutes until the onion softens. Sprinkle on the flour and stir to coat the onions. Cook for a further minute.
Next, add the milk a splash at a time, whilst stirring, until the milk is fully incorporated. Add in the cream, cheese, mustard powder, salt, pepper, and cooked potatoes.
Stir together until the cheese has melted and the potatoes break down. Once thick, pour into a 20cm pie dish.
Then, layer the pastry over the dish and use a knife to trim the overhanging edges. Use a fork to crimp the edges of the pastry.
Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.
Finally, place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.
