Individual Cheese and Onion Pies

By Kitchen Sanctuary · 75 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F (fan).
2. Unroll one pastry roll and cut into four squares. Line four 11 cm wide, 3.5 cm deep pie dishes with the squares so the pastry covers the base and sides and overhangs slightly, using leftover pastry to fill any gaps.
3. Prick the base of each pastry case several times with a fork. Cover with baking parchment, fill with baking beans or dried rice, and bake on a tray for 10 minutes to par-bake.
4. Remove from the oven, cool for 10 minutes, then carefully remove the parchment and beans.
5. Boil the diced potato in water for 10–12 minutes, until very tender and starting to break apart. Drain.
6. Melt the butter in a pan, add the sliced onion and cook over medium heat for 5 minutes until softened. Sprinkle in the flour, stir and cook for 1 more minute.
7. Add the milk a splash at a time, stirring, until fully incorporated.
8. Stir in the cream, cheese, mustard powder, salt, pepper and cooked potato until the cheese melts and the potato breaks down. The filling should be thick but only just pourable; add a splash more milk if too thick.
9. Divide the filling between the four pastry cases. Trim the overhanging pastry with scissors and brush the edges with a little egg.
10. Unroll the second pastry roll, cut into four squares and place one on each pie. Trim any excess, crimp the edges with a fork, brush the tops with egg and pierce two holes in each with a knife.
11. Bake for 20–25 minutes, until golden brown.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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