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Mum's Cheese and Onion Slice
Mum's Cheese and Onion Slice
Food
Recipes
This cheese and onion slice is a teatime favourite from my childhood - to make sure I got
it absolutely right, I asked my mother to spend an afternoon recreating it with me.
The Recipe
Ingredients:
For The Shortcrust Pastry
Method:
Peel and cut the onions to small dice.
Put the fat and flour in a food processor and run it until the
mixture resembles fine crumbs.
(if you don't have a food processor, you can rub the fat and
flour together with your fingertips - it just takes longer).
Add the egg yolk and just a little water, then run the food
processor again - the mixture should start to clump into
pieces of soft dough.
Turn the mixture out onto a clean floured surface and squeeze it together into a ball.
Divide it, cutting off about one third - the larger portion will form the base and the smaller one will form the lid.
Roll out the larger piece of pastry until it's big enough to line a Swiss roll tin.
Dust the board and the top of the dough before, during and after rolling, to prevent it sticking.
Roll the pastry sheet up loosely onto the rolling pin to transfer it, then unroll it into place in the tin, then trim around the edge so there
is a little bit sticking up.
Don't worry if it seems a little ragged - this often happens - if there are any cracks or gaps, just moisten and patch them with a spare
trimming of dough.
Roll out the smaller piece of dough big enough to cover
the tin, then set it aside, ready to go on top.
Add the mustard, then grate and add most of the cheese
(set aside a small handful of grated cheese to sprinkle on
top later) - stir the onion, mustard and cheese together.
The cheese - not shown in this photo - will melt and form a
sauce coating the onion pieces.
Place the pastry on top of the filling, then trim around with
a knife and finally pinch all the way along the edge to seal.
Not that it's a complex recipe - in fact, it's really very simple, but the details have to be just right - I was surprised at the amount of
cheese and onions required for the filling - so if I'd just tried to recreate it on my own, I would certainly have made it wrong.
Comments
1. On Thursday, December 3 2009, 00:56 by Nate
Cheers to you and your mum for this delicious bake. We enjoyed it with some of my wife's homemade chicken noodle soup
and it was awesome. Thanks and happy holidays to you and your family.
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