Wohoo, new design!
As you have seen, I created new widgets recently with a hand-draw shelf theme. I always ask my friend who's a graphic designer to give me feedback, and she suggested to create the whole layout of the blog like that, so I finally drew the header. I hope you like it! Let's celebrate with pie.
I love this cheese & onion pie since it is soooo easy to make, you don't need any special ingredients, and it is good as a starter, a main or even a side! The crust is my favourite quiche crust, which is so easy to remember - the flour has to be the double of the salted butter so if you use 100 g butter you need 200 g flour etc etc. So easy to remember, and you can always create new variations.
This was made for a small pie chart, if you have a classical one, use 300 g flour and 150 g butter. You also have to cover it, don't forget!
Cheese & onion pie (for a 20 cm pie chart)
200 g flour
100 g salted butter
1 giant leek
100 g cheddar cheese
0,5 dl cream
Cut the butter into small pieces and using your fingertips, mix it with the flour. When it is crumby, add the egg and mix it together. If you don't have an egg, you can use 2 tblsp of water. Wrap it into folpack and put in the fridge for half an hour.
Cut the leek, and grate the cheese. Mix it together with the cream and egg, add salt and pepper (be careful - the crust is already salty!).
Butter the chart and preheat the oven (175 C) Half the dough, make the other half a bit bigger. Use 2/3 of this half to roll a circle for the bottom of the chart. Use the rest 1/3 for the sides. Put parchment paper and baking beans on it and bake for 5 minutes. Remove the paper and beans, and bake for an additional 5 minutes. Wait a little bit so it chills down, then spoon the leek and cheese mixture on it. Roll the other half of the dough, and place it on the top. If it is bigger than the chart, squeeze the edges between the mixture and the baked dough. Otherwise just squeeze it to the baked layer gently with a fork. You may "draw" some marks on top with a knife. Pierce the top dough so the air could come out.
Bake for 35 minutes. Always serve hot! You can heat it up again in the oven or in the microwave.