Onion and blue cheese pie

For 8 people Preparation 25 minutes

Cook 45 min

Given how often we need onions to start a recipe, let’s not forget or overlook how important they really are. So in this pie, I made it the star of the show, sweet and slightly fragrant, in the spotlight on a layer of light puff pastry and delicious crumbled blue cheese.

Nadiya cooked by Nadiya Hussain


2 tablespoons of butter

2 large sprigs of lemon thyme

1 garlic clove, grated

5 onions, thinly sliced ​​(you will need about 2 lbs 2 oz / 1kg)

1 teaspoon of freshly ground black pepper

1 teaspoon of salt

2 teaspoons of granulated sugar

1 sheet of pre-rolled puff pastry

1 egg, lightly beaten

5¼ oz / 150g blue cheese

a small handful of chopped fresh chives, for serving


Start by cooking the onions. They should be cooked slowly over low heat, so it is better to start with these.

Melt the butter in a large nonstick skillet, we have a load of onions to cook. When the butter is melted, remove the thyme leaves and add them, then add the garlic and onions. Mix everything.

Now add the pepper, salt and sugar and mix. Cook over medium heat for 30 minutes, stirring occasionally, until you have onions that look like you would only eat with a burger at a 6am Sunday market!

While it’s cooking, start on the dough. Preheat the oven to 400 ° F. Line a baking sheet with parchment paper or use the paper the dough comes from and spread the dough onto the baking sheet.

Using a utility knife, score a smaller rectangle ½ inch / 1 cm inside the dough rectangle, being careful not to cut completely. Pierce the inner rectangle with a fork all over to allow steam to escape during cooking.

Brush the edges with the egg and bake for 20 minutes, until golden brown.

Take out and, using the back of a spoon, roll out all the puff pastry from the inner rectangle, creating a nice clean border.

Take the blue cheese and crumble it all over the inside rectangle of the dough. Add the onions and scatter them all over until you have an even layer. Bake now for 15 minutes.

Take out and let cool 10 minutes before eating, sprinkled with chives.

Adapted from NADIYA KITCHEN by Nadiya Hussein. Copyright © 2020 by Nadiya Hussain. Photographs copyright © 2020 by Chris Terry. Posted by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.

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