DICE ONION IN FOOD PROCESSOR RECIPES

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21 CREATIVE FOOD PROCESSOR RECIPES – THE KITCHEN COMMU…



21 Creative Food Processor Recipes – The Kitchen Commu… image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Number Of Ingredients 21

CHEESE, POTATO AND ONION PIE RECIPE - BBC FOOD



Cheese, potato and onion pie recipe - BBC Food image

The rich pastry in this cheese pie is very tender and almost melts into the filling beneath. Serve this as a vegetarian main course, with some steamed greens or a big bowl of salad.

Provided by Paul Hollywood

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 12

200g/7oz plain flour
75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice
75g/2½oz white vegetable fat, cut into small pieces
25g/1oz parmesan (or vegetarian alternative), finely grated
25g/1oz mature cheddar, finely grated
1 free-range egg, beaten, to finish
1kg/2lb 4oz Desiree potatoes, peeled and cut into large chunks
1 onion, finely diced
375g/13oz mature cheddar, grated
50ml/2fl oz milk
2 tbsp chopped chives
salt and white pepper

Steps:

  • To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl.
  • Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling.
  • Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep.
  • For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes.
  • Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir.
  • Put the mash into the tin and use the back of a spoon spread it out until smooth and even.
  • On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife.
  • Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving.

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