How To make Chedddar Cheese Pie
-JUDY GARNETT (PXGN54A) 1 Pastry shell
9" uncooked*
4 Eggs
1 c Cream :
Heavy
1 c Milk
1/2 ts Salt
1/8 ts Tabasco Sauce
1 c Cheese Cheddar -- Shredded
* 1 unbaked 9 inch pastry shell; chilled. Preheat oven to 450F. Prick pastry shell with fork; bake 10 minutes or until lightly browned. Reduce oven temperature to 325F. In medium bowl beat together eggs, cream, milk, salt and tabasco sauce. Sprinkle cheese evenly over bottom of pastry shell. Pour in cream mixture. Bake 45 minutes Makes 6 servings. MICROWAVE DIRECTIONS: Prepare and bake pastry shell as directed above using glass microwave-safe pie plate. In 1-quart microwave-save bowl beat eggs, cream, milk, salt and tabasco sauce. Cook uncovered on high 1 1/2 to 2 1/2 minutes or until mixture is hot but has not begun to set. Sprinkle cheese evenly over bottom of pastry shell. Pour in hot egg mixture. Place in oven on inverted microwave-safe saucer. Cook uncovered on Medium (50% power) 8 minutes. Turn dish 1/2 turn. Continue to cook on Medium 7 to 10 minutes or until egg mixture is just set in center. Let stand 15 minutes before serving.
How To make Chedddar Cheese Pie's Videos
Recipes - Fabio Viviani's Cheddar Cheese Apple Pie - Hallmark Channel
The one and only Fabio Viviani is back in the kitchen preparing a sweet and savory dessert, cheddar cheese apple pie with parmesan. Cristina jokes that this is the perfect dish to go with some wine. Fabio even makes his very own dough, creating a nice flaky crust. He places the apples in the pie, then he recommends putting a mixture of lime juice and brown sugar over the apples and says that will prevent the apples from getting soggy when baking in the oven.
Get Fabio's Cheddar Cheese Apple Pie recipe here:
The Best Pie - a New Zealand Steak and Cheese Pie
Who makes the best pie? In my opinion, it’s the Kiwis (but I may be biased). This is a classic New Zealand pie - the steak and cheese pie! Follow along and make it at home.
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Ingredients
- 1.2kg beef brisket, silver skin removed and diced into 2.5cm cubes
- 2 tbsp grapeseed oil
- Two medium size carrots, diced
- Two brown onions, finely diced
- One stick of celery, finely diced
- 500ml beef stock
- 4 dashes Worcestershire sauce
- 50g all-purpose flour
- Salt and pepper to taste
- 3 tsp cornflour
- 200g cheddar cheese
- One sheet of puff pastry
- One sheet of shortcrust pastry
Method
1. Start by seasoning your beef with salt and dusting it with flour.
2. In a large heavy-based pot (you have a lid for) over a high heat, add your grapeseed oil and let it heat up.
3. Once the grapeseed oil is hot, start sealing off your beef in batches so you don't crowd the pan.
4. Once all the beef is browned, remove from the pan and set it aside.
5. Add your onions to the pan and sauté for 1-2 minutes with a little salt.
6. Next, add your carrots and celery and cook for a few more minutes.
7. Add the beef back to the pot and add the Worcestershire sauce and stock.
8. Stir it, bring it to simmer and then turn down low. Cook for 2 hours or until the beef is tender but still holding together.
9. Once it's cooked, mix the cornflour with some cold water to make a slurry and while the beef stew is still over the heat stir it through to thicken up the sauce.
10. Pour this out onto a tray to cool before you start assembling your pie.
11. For the pie, start by greasing your pie tin and lay in the shortcrust pastry.
12. Line the pastry with grease-proof paper and pie weights and bake at 180°c for 20 minutes.
13. After the 20 minutes, remove the pie weights and place it back into the oven for another 15 minutes and then let it cool completely.
14. Once cool, add your beef mixture to the pie casing and top it with the grated cheese.
15. Egg wash the outside rim of the cooked pastry and lay on your puff pastry, cramping all the edges.
16. Egg wash the puff pastry and bake at 180°c for 30-35 minutes or until golden brown.
17. Enjoy.
Foodie Call: Scr(apple) Pie | Food Network
Justin Warner proves no topping is too crazy for an old-fashioned apple pie. Sweet and savory unite forces for an untraditional Scrapple Pie topped with cheddar cheese.
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Foodie Call: Scr(apple) Pie | Food Network
HOW TO MAKE CHEESE & ONION PIE WITH SHORTCRUST PASTRY | CHEESE & ONION PIE RECIPE | EASY RECIPE
Assalamualaikum everyone
In this video I will show you how to make cheese & onion pie with shortcrust pastry
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INGREDIENTS
500g Shortcrust Pastry
300g Grated Cheese
3 cups of diced onions
1 egg
1/2 tsp of black pepper
1/2 tsp of salt
1/2 cups of water
Bake it in the oven at 180 *C for 30 minutes
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I hope you enjoyed my recipe and thanks for watching ????
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SONG :
Lovely Islam by Ramol
Produced by RamolPro
Video Link :
How to make a chip shop style Cheese and Onion Pie | A British Classic!
I'm going to show you how to make Individual chip shop-style cheese and onion pies that are lovely and cheesy and melty in the middle. Perfect for a meat-free dinner.
Free Printable recipe is available on our site:
Oven Temp: 200c/400f
Ingredients:
• 2 x 320g packs ready-rolled shortcrust pastry
• 1 medium potato, peeled and cut into 1cm cubes
• 2 tbsp unsalted butter
• 1 large onion, peeled and finely sliced
• 2 tbsp plain flour
• 125ml whole milk
• 50ml double cream
• 150g mature cheddar cheese, grated
• ¼ tsp mustard powder
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 egg, lightly whisked
Instructions:
1. Preheat the oven to 200C/400F
2. Unroll one of the rolls of pastry and slice into four squares.
3. Line 4 individual pie dishes (measuring approx. 11cm diameter x 3.5cm deep) with the pastry squares, so the pastry covers the base and sides and overhangs slightly.
4. Use a fork to prick several holes in the base section of the pastry.
5. Cover each pie case with baking parchment and fill with baking beans, then place on a tray and bake in the oven for 10 minutes to par-cook the base of the pies.
6. Remove the pie bases from the oven, leave to cool for 10 minutes, then carefully remove the parchment and baking beans.
7. While the pastry bases are cooking, make the filling.
8. Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 12 minutes – until the potato is very tender and starting to break apart. Drain and put to one side.
9. Melt the butter in a second pan and add the sliced onion. Stir and cook over a medium heat for 5 minutes until the onion starts to soften.
10. Sprinkle on the flour and stir to coat the onions. Cook for a further minute.
11. Add the milk a splash at a time, whilst stirring, until the milk is fully incorporated.
12. Add in the cream, cheese, mustard powder, salt, pepper and cooked potatoes.
13. Stir together until the cheese has melted and the potatoes break down. The filling should be thick and only just pourable.
14. Divide the filling between the four pie cases. Brush a little of the egg wash onto the edges of the pastry.
15. Unroll the second roll of pastry. Slice into four squares and place a square on top of each pie dish.
16. Cut off any excess pastry, then crimp the edges of the pastry together using a fork.
17. Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.
18. Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.
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Apple Pie topped with American Cheese
@BerylShereshewsky's Apple Pie with Cheddar Cheese Mention:
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