ONION POTATO PIE
Steps:
- Gently squeeze potatoes to remove excess water. Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt. Press in bottom and up sides of a greased 9-in. pie plate to form a crust. Bake at 425° for 25-30 minutes or until edges are browned. Cool to room temperature. , In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes. Spoon into crust; sprinkle with cheese. Combine the eggs, milk and remaining salt; pour over onion mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 228 calories, Fat 15g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 432mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
BEEF AND POTATO PIE
Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.
Provided by Spongy
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
- Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
- Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
- Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
- Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g
ONION PIE
My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. -Mary West, Marstons Mills, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
DEEP-DISH CHEESE, ONION & POTATO PIE
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
- Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
- Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.
Nutrition Facts : Calories 820 calories, Fat 52 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.53 milligram of sodium
COUNTRY-STYLE POTATO & ONION PIE
Make and share this Country-Style Potato & Onion Pie recipe from Food.com.
Provided by keen5
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees Fahrenheit.
- In a 10" oven proof skillet, melt butter in oven.
- Add potatoes and onion.
- Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
- Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
- Pour over baked potatoes and onion.
- Arrange tomato slices over eggs.
- Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
Nutrition Facts : Calories 359.7, Fat 24.1, SaturatedFat 12.1, Cholesterol 465.9, Sodium 540.8, Carbohydrate 13.5, Fiber 1.6, Sugar 3.5, Protein 22
BAKED POTATOES AND ONION PIE
Make and share this Baked Potatoes and Onion Pie recipe from Food.com.
Provided by keen5
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter.
- Do this twice more.
- Cover and bake for 45 minutes or until tender.
- Uncover and bake until top is lightly browned.
- Remove from oven, let cool for 5 minutes.
- Loosen around edge and invert on a heat-proof platter.
- Sprinkle cheese and cayenne on top and return to oven to brown cheese.
Nutrition Facts : Calories 319.2, Fat 13.5, SaturatedFat 8.4, Cholesterol 36, Sodium 192, Carbohydrate 43.7, Fiber 5.5, Sugar 3.4, Protein 7.5
TRADITIONAL SWISS ONION & POTATO PIE
This is also called Cholera Pie. It comes from the Goms region of Switzerland in the 1800's. The special ingredient is apples, although it is a savory pie.
Provided by Pebbles
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel, halve and boil potatoes until mostly tender. Cool and slice.
- Peel and thinly slice apples.
- Melt butter in large skillet and sauté onion, leek and apples about 15 minutes, until just tender. Do not overcook.
- Add potato slices, salt, pepper and nutmeg and toss, light, trying not to break up potatoes much.
- Place pie crust in glass pie plate, add half the mixture, sprinkle to cover with cheese and add other half mixture.
- Place other pie crust on top, crimping edges and piercing to vent.
- You can brush with egg wash if you wish.
- Bake in 350°F oven for 35-40 minutes, covering crust edges with foil after 20 minutes.
- Let cool 10 minutes before serving.
- Hint: I go a bit heavy on the nutmeg.
Nutrition Facts : Calories 623, Fat 39.1, SaturatedFat 16.8, Cholesterol 55.1, Sodium 460.5, Carbohydrate 53.2, Fiber 4.2, Sugar 7.3, Protein 16
CHEESE, ONION, AND POTATO PIES
Steps:
- Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
- Preheat the oven to 400 degrees.
- Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
- In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
- Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.
BONNIE'S POTATO AND ONION PIE
This is a great side dish with tons of flavor, and easy to prepare. The smell is fantastic! (No crust to make) Great served with chicken on the spit and a tossed green salad. Sliced potatoes and onions cooked in sour cream and cheese of your choice. I hope you try this side dish! Enjoy!
Provided by BonniE !
Categories Potatoes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
- 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
- 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
- 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
- 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.
LEEK, CHEESE & POTATO PIE
Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
- Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
- In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
- Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
- Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
- Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
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CHEESE, POTATO AND ONION PIE RECIPE - BBC FOOD
From bbc.co.uk
Servings 6Category Main Course
- To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry).
- Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon.
- Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep.
- For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes.
- Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer).
- Put the mash into the tin and use the back of a spoon spread it out until smooth and even.
- On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife.
- Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving.
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