Smoked Cheshire cheese and onion pie

[AdamG]

This was what I decided to do for the July local ingredients challenge...

First up was the pastry made with plain flour, butter, lard, salt and water

then it was onto the filling which was made up of New Cheshire Potatoes

Onions

and Cream Cheshire cheese.

I decided to go with some hickory wood chips for the smoke.

I decided to use the pizza stone sat ontop of the grill extender above the pies. My idea being that it would act like a grill and brown the top nicely.

Im not sure if it worked or if it was just coincidence that I got a nice brown top.

As per usual I had leftovers so I did a couple of small pies

Thanks for looking👍

Edited July 8, 2022 by AdamG
Duplicate photo

[smokeyjoe]

good stuff, did you get the smoke into the filling?

 

 

[AdamG]

It did get in however it was very subtle and personally I was hoping for a little bit more. Im not sure if I used enough woodchips since I only used a handful. I seem to have mixed results with woodchips, sometimes i get good flavour and sometimes I dont🤔

They were tasty overall though👍

[sotv]

Looks a fabulous pie Adam, drooling here. As for the smoke flavour, maybe next time do it as a tart/quiche type meal. Pastry doesn't really get a smoky taste, but the filling can if left exposed, I find.

I usually blind bake the pastry base first then add a filling whether it's a main meal or desert and then put it on my pellet grill to cook through, usually get a decent smoky finish to it

You can't really do it with the filling you did it with, but if I'm doing one with a pastry lid, like steak pie, I'll smoke the chuck steak first, try and save the juices to add to the gravy, mushrooms and onions in the pie, blind bake the base then cook it as a pie with the crust like you have there to get a smokey taste for the filling

[AdamG]

13 minutes ago, sotv said:

Looks a fabulous pie Adam, drooling here. As for the smoke flavour, maybe next time do it as a tart/quiche type meal. Pastry doesn't really get a smoky taste, but the filling can if left exposed, I find.

I usually blind bake the pastry base first then add a filling whether it's a main meal or desert and then put it on my pellet grill to cook through, usually get a decent smoky finish to it

You can't really do it with the filling you did it with, but if I'm doing one with a pastry lid, like steak pie, I'll smoke the chuck steak first, try and save the juices to add to the gravy, mushrooms and onions in the pie, blind bake the base then cook it as a pie with the crust like you have there to get a smokey taste for the filling

Thanks sotv, thats some great advice that I will take onboard for my next try👍

Your advice answers a few things for next time so its very much appreciated😁