Khanya’s cheese-and-onion pies are amazing
Do not let the innocent look of these pies fool you – they are pure pockets of indulgent heaven. Making the filling with not one but four (four!) types of cheese will do that for you.
Recipe by: Khanya Mzongwana
Ingredients:
- 2 T vegetable oil
- 2 large onions , halved and sliced
- Sea salt and freshly ground black pepper, to taste
- 1T brown sugar
- 200 g mature white cheddar, grated
- 200 g mozzarella, grated
- 200 gouda, grated
- 250 g smooth cottage cheese
- 5 g fresh oregano, finely chopped
- 2 x 250 g sheets Woolworths All-butter Puff Pastry
- Cake flour, for dusting
- 1 T nigella or sesame seeds, for sprinkling (optional)
- 1 large free range egg, beaten
Method:
- Preheat the oven to 190°C. Heat the oil in a pan and gently fry the onions until translucent, about five minutes. Season to taste.
- Increase the heat to medium-high and allow the onions to brown, a further 5 minutes, sprinkling with the sugar.
- Place all the cheese and the oregano in a bowl. Add the caramelised onions and mix, combining thoroughly.
- Place the puff pastry sheets on a floured surface and cut into equally sized rectangles. Spoon 1–2 T of the cheese-and-onion mixture on half the slices of pastry. Brush the edges of the pastry with beaten egg, then carefully top with the remaining pastry and crimp the edges using a fork.
- Brush the tops with more beaten egg and sprinkle with nigella seeds or sesame seeds. Place on a baking tray and bake for 15–20 minutes, or until pastry is cooked through and golden and the cheese has melted.
Serves 6
Preparation: 30 minutes
Cooking: 20 minutes
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