Carrot, Cheese and Onion Pie

Carrot, Cheese and Onion Pie

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    • Prep Time
    • Minutes
    • Cook Time
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This is my ‘go-to’ dish time and time again! I was first introduced this by my Great Aunt Hilda from the North East served as a simple plate pie -literally baked on a tin plate! It is essentially the same recipe as I enjoyed all those years ago, I have just increased the amount of filling – because that is the best bit. Also great as a filling for individual picnic pies or vegetarian pasties

Simple to make, just a few  ingredients and no precooking, it couldn’t be easier!

 

Preheat oven to 200c

This amount will fill a rectangle tin 25cm x 15cm, or 23cm round tin, 2 1/2cm deep or plenty of pasties

Ingredients

  • 400g puff or shortcrust pastry at room temprature
  • 8oz onion
  • 8oz Cheddar cheese
  • 8oz carrot
  • 2 eggs, beaten, saving 1 tbsp to glaze
  • salt and pepper

Instructions

  1. Grate onion, carrot and cheese together, using a food processor or by hand
  2. Mix in the beaten egg, salt and black pepper
  3. leave to stand for 10 minutes
  4. Roll pastry to line a tin and fill with mixture. Press down firmly and cover with pastry lid. A lattice lid (strips) is a nice alternative as it requires less pastry
  5. Brush the top with the saved beaten egg and cook in preheated oven for 20- 25 mins
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