If you love French onion soup, you’ll love this version in pie form.
Serves: 4
INGREDIENTS
300 grams ready-rolled butter puff pastry
1 cup grated Gruyère cheese
1 egg, whisked
4 cups caramelised onions
1 tablespoon thyme leaves
sea salt and ground pepper
2 teaspoon sesame seeds
METHOD
Cut the pastry into a 18cm x 30cm sheet and a 19cm x 31cm sheet.
Place two-thirds of the grated cheese in the centre of the smaller pastry sheet, leaving a 2cm edge. Brush the exposed border with egg. Top with the onions, sprinkle with the thyme and the remaining cheese and season. Place the big pastry sheet on top and press around the filling. Trim, press the seal together and trim again. Brush the pastry with egg and cut five slashes in the top. Sprinkle over the seeds and chill for 30 minutes.
Preheat the oven to 190°C fan bake.
Put in a tray to heat up for 5 minutes then slide in the pie on baking paper. Cook for 25–30 minutes until golden.
Cook's Notes: If making your own caramelised onions, we recommend adding 2 tablespoons of brandy.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.