Mrs. Quinn and Memories of Pie

For the past month or so, our Cook the Books Club has been reading and getting inspired to cook by Mrs. Quinn's Rise to Fame.  I originally read and recommended it for our group, based on liking the tale of a Seasoned Citizen going out and being adventurous!  However on this second reading, I realized how much I had forgotten of Jenny's back story!  That part she had been keeping from her husband, Bernard.  If you haven't read the book, be prepared for a spoiler!  When she realizes he has found out about it accidentally, she hurries home, devastated and worried that she has lost him for good!  So, it was a whole different take on the book, with more of the plot brought to mind than I had remembered.  The novel does keep you involved and interested, as it is quite well written.  All this is aside from Mrs. Quinn's rise to fame with the Baking Competition.

My cooking inspiration was due to that back story.  When in her teens, Jenny was stuck in a home for unwed mothers, (yes, they had such things in those days) where the young women were treated with disgust and contempt, made to work very hard, and then parted from their newborn babies. 

 Jenny has kept that part of her life secret from Bernard, from shame and fear he would reject her at the start of their relationship and then later out of fear that her deceit could still destroy their lives.  Back in the day, when she arrived at that home and is unpacking her suitcase, she discovered, tucked inside, a well wrapped in greaseproof paper, Cheese and Onion Pie!  Her father had forgiven her at least a little, enough to make and send the pie with her to the home.  To her it was a sign of his continued love for her.

So, a Cheese and Onion Pie in shortcrust pastry, turns out to be an old English staple, a sort of popular comfort food in that neck of the woods!  It sounded like something that would have comforted me.

Cheese and Onion Pie

PREP 20 min
COOK 30 min
TOTAL 50 min
YIELD 8 slices

Ingredients

600g onions, finely chopped
50g butter
200g mature cheddar cheese, grated
100ml whole milk
2 slices white bread, toasted (for breadcrumbs)
1 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp ground black pepper
500g ready-made shortcrust pastry
1 tbsp olive oil

InstructionsCook the onions:Heat olive oil and butter in a large frying pan over medium heat. Add the chopped onions and sauté for 10–15 minutes until soft and golden. Season with salt and pepper. Remove from heat and let cool slightly.
Prepare breadcrumbs:Toast the bread slices until golden, then pulse in a food processor to create fine breadcrumbs.
Make the filling:In a bowl, combine grated cheddar, milk, parsley, and breadcrumbs. Stir in the sautéed onions until fully mixed.
Assemble the base: Preheat your oven to 180°C fan / 200°C / gas mark 6. Roll out half of the pastry and line a 20cm pie dish. Press the pastry into the edges and trim any overhang.
Fill the pie: Spoon the cheese and onion mixture into the pie crust and level it out.
Add the lid:Roll out the remaining pastry and lay it over the filling. Seal the edges by pinching or crimping with a fork. Cut a small slit in the centre for steam to escape.
Bake the pie: Place in the oven and bake for 25–30 minutes, or until the pastry is golden brown.
Serve: Let the pie cool for 5–10 minutes before slicing. Serve warm with peas, salad, or your favorite sides.
Recipe, thanks to The Flavor Nest - https://flavornest.net/classic-cheese-and-onion-pie-recipe-a-comforting-british-favourite-with-buttery-pastry/

My choice of side was a quick salad with radicchio, a good contrast, the bitter with the sweet. As is this storyline. I'm coming in here almost at the deadline! You have until September 30th if you'd like to join in, click here. Watch for the Round-up of all the contributions on this selection, coming soon. Our next book selection also promises to be intriguing - The Kamogawa Food Detectives!