A very filling cheesey pie, perfect for this time of year.
|serves||8 people||20 people|
|thyme||3 sprigs||6 sprigs|
|baking powder||1 tsp||2 tsp|
|English mustard||1 tsp||3 tsp|
|baking tray||20cm||26 cm|
Timescale & Hints
Can be made the day before.
Preheat the oven to 200°C/Gas Mark 6.
Peel the red onions and cut them into eighths. Pour about 2 tablespoons of olive oil into the baking tray, add onions. Remove leaves from thyme and add. Season well with salt and pepper. Cook in the oven for 15-20 miutes until onions are soft, checking every so often (give a good shake). Leave to cool for a few minutes then sprinkle with half of the grated cheese.
Put the flour, baking powder, melted butter, and half of the grated cheese into a bowl. Mix well with a knife or mix with a food processor.
Add the milk, mustard, and egg.
Mix well and turn out onto a floured board. Bring together into a ball. Roughly roll or press out the dough to fit your baking tray. Lift the dough on top of the onions, and press it to the edges.
Cook for 10-15 minutes until the surface is crisp. Leave to cool then turn upside down onto a large plate or wooden board. You may need to scoop some bits of onion onto the top.
Based on Nigella Lawson’s Supper Onion Pie.