General Chat

Does anyone remember the cheese and egg pie we had at school,>>
It had a pastry top and bottom .and a lovely cheesy middle...I would love to have a go at making it .

Hi is this it


Cheese Pie recipe

Ingredients & Quantities•8oz of Plain Flour
•2oz of Butter
•2oz of Lard
•1 small Onion
•2 Eggs
•1/2 pint of Milk
•1/2lb of Cheese (Cheddar)
Method1.Mix the flour, margarine and lard together to form a dough - add a little water to improve consistency.
2.Roll this pastry out in to a flan dish and blind bake for about 10 minutes.
3.Add the chopped up onion and grated cheese to the pastry base, covering it all.
4.Beat the eggs in to the milk and then add this all to the flan dish.
5.Bake in oven at 300F/160C for approx. 30 minutes.
Notes: a mature cheddar adds extra flavour to this dish.

If you google School Dinner Recipes gives you all diffrent things we had at school

I would put a bit of mustard in too,to bring out the flavour of the cheese.

We used to have a great cheese flan in school, ...similar recipe I would imagine to the one posted here, but never had cheese pie with a 'lid' on.
Perhaps it was a cook's special?

Gwyn

I would also replace the lard with a same amount of marge ,such as Vitelite to cut down on the saturated fats ,i remember this dish well ,and the wife makes it once in a while for a Sunday tea.Yum,Fred.

Thanks for that,,i will be having a go..!
Sharon,,is that mustard powder of runny mustard?

You could put bits of pre-fried streaky bacon in the bottom of this, or, any left-over pieces of boiled ham, chopped up. There really are many permutations, depending on your tastes, and what you have to hand.
Julia in Derbyshire

My husband makes a delicious 'Legionnaire's pie'.... not very often as it is a *heart attack on a plate*.
It is an open pie... puff pastry base with onions, cheese, tomatoes...... can't remember the recipe, but the Legionaries used to eat it while they were busy conquering the rest of us....
Apparently.;-0)
Deanna X

Cheese Flan was open and topped with a slice of tomato

Cheese Pie had a lid and filling included mashed potato


•12oz shortcrust pastry
•1 1/2 lb waxy potatoes
•2 medium onions
•knob of butter
•6oz mature cheddar, grated
•optional 2 tablespoon chopped chives or parsley
•Salt and pepper,little dried mustard,brings out the flavour of cheese

Method:

1.Line a 9in pie tin with the pastry and bake blind for 5 mins (stops pie having a soggy bottom).
2.Cook potatoes for approx. 20mins, drain and set aside.
3.Roughly chop onions and gently fry in the butter, Season to taste.
4.Mash cooled potatoes and mix with onions, herbs and half the cheese.
5.Put into pastry case and top with rest of cheese. Roll out lid and cover, brush with milk or egg to glaze.
6.Cook for 25 minutes or until nicely browned 190 deg C gas 5.
Serves 4 -6

Mau x

For Mau's second suggestion, which is how I remember it, google, the allotment.org.uk site, and the recipe is there. As my OH is very fond of cheese, and we are eating less meat these days, I am going to try this one, later in the week.
Julia in Derbyshire

I use mustard powder because that is what I have but I would think that runny English mustard would do the job as well.

Dunno bout that furren stuff though!

This is the dish that we all loved till some prat renamed it quiche. Men loved it before the name change, but think it less than manly to eat arty farty foreign muck.

I used to bake a cheese and onion pie...but not at all healthy so I have not made it for a long long time although OH often hankers for it lol. No measurements just threw it all together lol.

I made a batch of shortcrust pastry with half lard and margarine. Lined a dinner plate with half the pastry.

Chopped a couple of onions and blanched in boiling water for a couple of minutes...sieved and patted dry with kitchen paper (I use to use a clean tea towel way back then lol) and left to cool.

Grated a chunk of mature cheddar...I suppose about a pound in weight maybe more... added a little English dried mustard and the cooled onions and mixed carefully.

Piled it all onto to the pastry lined plate added the rolled out lid and cut a small slit in the middle to let out the steam. Brushed with beaten egg then I made a few decorative leaves from the left over pastry and added to the centre around the cut.

I baked it in a moderate oven till the pastry was just golden. When you cut into it the cheese just oozes out...as I said not at all healthy but absolutely yummy.

Linda

Claire ,the mustard is usually taken from a jar ,or tube,it is an important ingredient in cauliflower cheese as well ,adding a different dimension to the taste.Fred.

Isn't that school dinner site brilliant?That's proper food that is.

If you ask a retired school cook how to make something she generally only knows how to do it in enormous quantities so it is good to have it scaled down.

I had always wanted to know how to make chocolate cracknell and there it was in manageable quantities.Oh Heaven!

Sharron, I have not looked at that site in any depth, but will have another go. I tend to use the allotment site quite alot.
Julia in Derbyshire