Maybe its been done before but it sure is good. Made it last night but had
started to make a spinach calzone and forgot the spinach. So I improvised.
We seem to have a lot of very sweet onions available now so I came up with
this:

1 pound pizza dough rolled out
spread with olive oil to 1 inch of edge
spread with garlic to taste
layer mozzarella cheese on 1/2
pile on thinly sliced sweet onions - lots of it
light sprinkle of salt
fold dough over, seal edges
cut steam slits on top of dough
egg wash if youi like

cook in preheated oven at 425 for 20 minutes and check ever few until done -
around 25-30 minutes total
I like to bring the oven up to 500, then put the pie in and reduce to 425.
You get a nice oven spring that way.



---
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"Paul M. Cook" wrote in message news
Maybe its been done before but it sure is good. Made it last night but had
started to make a spinach calzone and forgot the spinach. So I improvised.
We seem to have a lot of very sweet onions available now so I came up with
this:

1 pound pizza dough rolled out
spread with olive oil to 1 inch of edge
spread with garlic to taste
layer mozzarella cheese on 1/2
pile on thinly sliced sweet onions - lots of it
light sprinkle of salt
fold dough over, seal edges
cut steam slits on top of dough
egg wash if youi like

cook in preheated oven at 425 for 20 minutes and check ever few until done -
around 25-30 minutes total
I like to bring the oven up to 500, then put the pie in and reduce to 425.
You get a nice oven spring that way.

==

It sounds good)

Almost forgot:

Add crumbled bacon to taste



---
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https://www.avast.com/antivirus

On 1/23/2018 10:51 AM, Paul M. Cook wrote:
> Almost forgot:
>
> Add crumbled bacon to taste


Indeed, or some cubed prosciutto maybe...

On 1/23/2018 12:51 PM, Paul M. Cook wrote:
> Almost forgot:
>
> Add crumbled bacon to taste
>


Now it really sounds good.

On 1/23/2018 10:48 AM, Paul M. Cook wrote:
> Maybe its been done before but it sure is good. Made it last night but had
> started to make a spinach calzone and forgot the spinach. So I improvised.
> We seem to have a lot of very sweet onions available now so I came up with
> this:
>
> 1 pound pizza dough rolled out
> spread with olive oil to 1 inch of edge
> spread with garlic to taste
> layer mozzarella cheese on 1/2
> pile on thinly sliced sweet onions - lots of it
> light sprinkle of salt
> fold dough over, seal edges
> cut steam slits on top of dough
> egg wash if youi like
>
> cook in preheated oven at 425 for 20 minutes and check ever few until done -
> around 25-30 minutes total
> I like to bring the oven up to 500, then put the pie in and reduce to 425.
> You get a nice oven spring that way.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>

Wow, that's a good sounding recipe, well worth putting on the weekend
menu, tnx!

Am Dienstag, 23. Januar 2018 18:48:37 UTC+1 schrieb Paul M. Cook:
> Maybe its been done before but it sure is good. Made it last night but had
> started to make a spinach calzone and forgot the spinach. So I improvised.
> We seem to have a lot of very sweet onions available now so I came up with
> this:
>
> 1 pound pizza dough rolled out
> spread with olive oil to 1 inch of edge
> spread with garlic to taste
> layer mozzarella cheese on 1/2
> pile on thinly sliced sweet onions - lots of it
> light sprinkle of salt
> fold dough over, seal edges
> cut steam slits on top of dough
> egg wash if youi like
>
> cook in preheated oven at 425 for 20 minutes and check ever few until done -
> around 25-30 minutes total
> I like to bring the oven up to 500, then put the pie in and reduce to 425.
> You get a nice oven spring that way.

Try this one: http://allrecipes.com/recipe/24674/g...hen-onion-pie/

Bye, Sanne.

"sanne" > wrote in message
...
> Am Dienstag, 23. Januar 2018 18:48:37 UTC+1 schrieb Paul M. Cook:
>> Maybe its been done before but it sure is good. Made it last night but
>> had
>> started to make a spinach calzone and forgot the spinach. So I
>> improvised.
>> We seem to have a lot of very sweet onions available now so I came up
>> with
>> this:
>>
>> 1 pound pizza dough rolled out
>> spread with olive oil to 1 inch of edge
>> spread with garlic to taste
>> layer mozzarella cheese on 1/2
>> pile on thinly sliced sweet onions - lots of it
>> light sprinkle of salt
>> fold dough over, seal edges
>> cut steam slits on top of dough
>> egg wash if youi like
>>
>> cook in preheated oven at 425 for 20 minutes and check ever few until
>> done -
>> around 25-30 minutes total
>> I like to bring the oven up to 500, then put the pie in and reduce to
>> 425.
>> You get a nice oven spring that way.
>
> Try this one:
> http://allrecipes.com/recipe/24674/g...hen-onion-pie/
>
> Bye, Sanne.



I've made this one more than once, really good too.

https://www.daringgourmet.com/zwiebe...man-onion-pie/

Cheri

On 1/23/2018 1:38 PM, Cheri wrote:
> "sanne" > wrote in message
> ...
>> Am Dienstag, 23. Januar 2018 18:48:37 UTC+1 schrieb Paul M. Cook:
>>> Maybe its been done before but it sure is good.* Made it last night
>>> but had
>>> started to make a spinach calzone and forgot the spinach.* So I
>>> improvised.
>>> We seem to have a lot of very sweet onions available now so I came up
>>> with
>>> this:
>>>
>>> 1 pound pizza dough rolled out
>>> spread with olive oil to 1 inch of edge
>>> spread with garlic to taste
>>> layer mozzarella cheese on 1/2
>>> pile on thinly sliced sweet onions - lots of it
>>> light sprinkle of salt
>>> fold dough over, seal edges
>>> cut steam slits on top of dough
>>> egg wash if youi like
>>>
>>> cook in preheated oven at 425 for 20 minutes and check ever few until
>>> done -
>>> around 25-30 minutes total
>>> I like to bring the oven up to 500, then put the pie in and reduce to
>>> 425.
>>> You get a nice oven spring that way.
>>
>> Try this one:
>> http://allrecipes.com/recipe/24674/g...hen-onion-pie/
>>
>> Bye, Sanne.
>
>
>
> I've made this one more than once, really good too.
>
> https://www.daringgourmet.com/zwiebe...man-onion-pie/
>
> Cheri


Some outstanding winter recipes this day!

How about British mince and onion pie? Not to be confused with mincemeat, of course!

https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4


Ingredients

2 tbsp vegetable oil
500g/1lb 2oz beef mince
1 onion, chopped
1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
75g/2½oz mushrooms, chopped
250ml/9fl oz stout or beef stock
dash Worcestershire sauce
400g/14oz ready-made shortcrust pastry
1 free-range egg, yolk only, lightly beaten

Method
Preheat the oven to 200C/400F/Gas 6.

Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.

Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.

Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.

Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.

Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

To serve, slice into wedges.


(end)



Lenona.

wrote in message
...


How about British mince and onion pie? Not to be confused with mincemeat, of
course!

https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4


Ingredients

2 tbsp vegetable oil
500g/1lb 2oz beef mince
1 onion, chopped
1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
75g/2½oz mushrooms, chopped
250ml/9fl oz stout or beef stock
dash Worcestershire sauce
400g/14oz ready-made shortcrust pastry
1 free-range egg, yolk only, lightly beaten

Method
Preheat the oven to 200C/400F/Gas 6.

Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes,
breaking it up with a wooden spoon as it browns.

Add the onion and cook for 2-3 minutes, then stir in the tomato purée and
cook for 2-3 more minutes. Stir in the flour and cook for a further minute,
then add the chopped mushrooms, the stout or beef stock and a couple of
dashes of Worcestershire sauce. Bring to the boil, then reduce the heat,
cover the pan with a lid and leave to simmer for 20 minutes. Set aside and
leave to cool, then turn the meat mixture into a one litre pie dish.

Roll out the pastry on a floured work surface until it is slightly larger
than the pie dish. Gently drape the pastry over the dish, pressing firmly
onto the edges. Trim, then shape the edges into a fluted shape.

Cut some leaf shapes out of the pastry trimmings and decorate the top of the
pie, sticking them to the pastry with the beaten egg yolk.

Make three or four slits in the pastry to allow the steam to escape, then
brush the pie with the rest of the beaten egg yolk and bake in the oven for
20-25 minutes, or until golden-brown.

To serve, slice into wedges.


(end)



Lenona.

==

And jolly good it is too)

On 1/23/2018 2:40 PM, wrote:
>
> How about British mince and onion pie? Not to be confused with mincemeat, of course!
>
> https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198
>
> Preparation time
>
> less than 30 mins
>
> Cooking time
>
> 30 mins to 1 hour
>
> Serves
>
> Serves 4
>
>
> Ingredients
>
> 2 tbsp vegetable oil
> 500g/1lb 2oz beef mince
> 1 onion, chopped
> 1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
> 75g/2½oz mushrooms, chopped
> 250ml/9fl oz stout or beef stock
> dash Worcestershire sauce
> 400g/14oz ready-made shortcrust pastry
> 1 free-range egg, yolk only, lightly beaten
>
> Method
> Preheat the oven to 200C/400F/Gas 6.
>
> Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
>
> Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
>
> Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
>
> Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
>
> Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
>
> To serve, slice into wedges.
>
>
> (end)
>
>
>
> Lenona.
>

Yum.

And that is begging for one of these:

https://www.amazon.com/Norpro-3262-C.../dp/B0018OTZT4

"esta vieja casa" wrote in message news
On 1/23/2018 2:40 PM, wrote:
>
> How about British mince and onion pie? Not to be confused with mincemeat,
> of course!
>
> https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198
>
> Preparation time
>
> less than 30 mins
>
> Cooking time
>
> 30 mins to 1 hour
>
> Serves
>
> Serves 4
>
>
> Ingredients
>
> 2 tbsp vegetable oil
> 500g/1lb 2oz beef mince
> 1 onion, chopped
> 1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
> 75g/2½oz mushrooms, chopped
> 250ml/9fl oz stout or beef stock
> dash Worcestershire sauce
> 400g/14oz ready-made shortcrust pastry
> 1 free-range egg, yolk only, lightly beaten
> Method
> Preheat the oven to 200C/400F/Gas 6.
>
> Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes,
> breaking it up with a wooden spoon as it browns.
>
> Add the onion and cook for 2-3 minutes, then stir in the tomato purée and
> cook for 2-3 more minutes. Stir in the flour and cook for a further
> minute, then add the chopped mushrooms, the stout or beef stock and a
> couple of dashes of Worcestershire sauce. Bring to the boil, then reduce
> the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set
> aside and leave to cool, then turn the meat mixture into a one litre pie
> dish.
>
> Roll out the pastry on a floured work surface until it is slightly larger
> than the pie dish. Gently drape the pastry over the dish, pressing firmly
> onto the edges. Trim, then shape the edges into a fluted shape.
>
> Cut some leaf shapes out of the pastry trimmings and decorate the top of
> the pie, sticking them to the pastry with the beaten egg yolk.
>
> Make three or four slits in the pastry to allow the steam to escape, then
> brush the pie with the rest of the beaten egg yolk and bake in the oven
> for 20-25 minutes, or until golden-brown.
>
> To serve, slice into wedges.
>
>
> (end)
>
>
>
> Lenona.
>

Yum.

And that is begging for one of these:

https://www.amazon.com/Norpro-3262-C.../dp/B0018OTZT4

===

I have one of those)))

On 1/24/2018 4:10 AM, Ophelia wrote:
>
>
> "esta vieja casa"Â* wrote in message news >
> On 1/23/2018 2:40 PM, wrote:
>>
>> How about British mince and onion pie? Not to be confused with mincemeat,
>> of course!
>>
>> https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198
>>
>> Preparation time
>>
>> less than 30 mins
>>
>> Cooking time
>>
>> 30 mins to 1 hour
>>
>> Serves
>>
>> Serves 4
>>
>>
>> Ingredients
>>
>> 2 tbsp vegetable oil
>> 500g/1lb 2oz beef mince
>> 1 onion, chopped
>> 1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
>> 75g/2½oz mushrooms, chopped
>> 250ml/9fl oz stout or beef stock
>> dash Worcestershire sauce
>> 400g/14oz ready-made shortcrust pastry
>> 1 free-range egg, yolk only, lightly beaten
>> Â* Method
>> Preheat the oven to 200C/400F/Gas 6.
>>
>> Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes,
>> breaking it up with a wooden spoon as it browns.
>>
>> Add the onion and cook for 2-3 minutes, then stir in the tomato purée and
>> cook for 2-3 more minutes. Stir in the flour and cook for a further
>> minute, then add the chopped mushrooms, the stout or beef stock and a
>> couple of dashes of Worcestershire sauce. Bring to the boil, then reduce
>> the heat, cover the pan with a lid and leave to simmer for 20 minutes.
>> Set
>> aside and leave to cool, then turn the meat mixture into a one litre pie
>> dish.
>>
>> Roll out the pastry on a floured work surface until it is slightly larger
>> than the pie dish. Gently drape the pastry over the dish, pressing firmly
>> onto the edges. Trim, then shape the edges into a fluted shape.
>>
>> Cut some leaf shapes out of the pastry trimmings and decorate the top of
>> the pie, sticking them to the pastry with the beaten egg yolk.
>>
>> Make three or four slits in the pastry to allow the steam to escape, then
>> brush the pie with the rest of the beaten egg yolk and bake in the oven
>> for 20-25 minutes, or until golden-brown.
>>
>> To serve, slice into wedges.
>>
>>
>> (end)
>>
>>
>>
>> Lenona.
>>
>
> Yum.
>
> And that is begging for one of these:
>
> https://www.amazon.com/Norpro-3262-C.../dp/B0018OTZT4
>
> ===
>
> I have one of those)))
>
>
>
I think they're one of the most useful "antique" kitchen gadgets ever!

"esta vieja casa" wrote in message news
On 1/24/2018 4:10 AM, Ophelia wrote:
>
>
> "esta vieja casa" wrote in message news >
> On 1/23/2018 2:40 PM, wrote:
>>
>> How about British mince and onion pie? Not to be confused with mincemeat,
>> of course!
>>
>> https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198
>>
>> Preparation time
>>
>> less than 30 mins
>>
>> Cooking time
>>
>> 30 mins to 1 hour
>>
>> Serves
>>
>> Serves 4
>>
>>
>> Ingredients
>>
>> 2 tbsp vegetable oil
>> 500g/1lb 2oz beef mince
>> 1 onion, chopped
>> 1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
>> 75g/2½oz mushrooms, chopped
>> 250ml/9fl oz stout or beef stock
>> dash Worcestershire sauce
>> 400g/14oz ready-made shortcrust pastry
>> 1 free-range egg, yolk only, lightly beaten
>> Method
>> Preheat the oven to 200C/400F/Gas 6.
>>
>> Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes,
>> breaking it up with a wooden spoon as it browns.
>>
>> Add the onion and cook for 2-3 minutes, then stir in the tomato purée and
>> cook for 2-3 more minutes. Stir in the flour and cook for a further
>> minute, then add the chopped mushrooms, the stout or beef stock and a
>> couple of dashes of Worcestershire sauce. Bring to the boil, then reduce
>> the heat, cover the pan with a lid and leave to simmer for 20 minutes.
>> Set
>> aside and leave to cool, then turn the meat mixture into a one litre pie
>> dish.
>>
>> Roll out the pastry on a floured work surface until it is slightly larger
>> than the pie dish. Gently drape the pastry over the dish, pressing firmly
>> onto the edges. Trim, then shape the edges into a fluted shape.
>>
>> Cut some leaf shapes out of the pastry trimmings and decorate the top of
>> the pie, sticking them to the pastry with the beaten egg yolk.
>>
>> Make three or four slits in the pastry to allow the steam to escape, then
>> brush the pie with the rest of the beaten egg yolk and bake in the oven
>> for 20-25 minutes, or until golden-brown.
>>
>> To serve, slice into wedges.
>>
>>
>> (end)
>>
>>
>>
>> Lenona.
>>
>
> Yum.
>
> And that is begging for one of these:
>
> https://www.amazon.com/Norpro-3262-C.../dp/B0018OTZT4
>
> ===
>
> I have one of those)))
>
>
>
I think they're one of the most useful "antique" kitchen gadgets ever!

==

'ere whadymean 'antique'??? You sayin' I'm old???

On Tue, 23 Jan 2018 13:40:58 -0800 (PST), wrote:

>
>How about British mince and onion pie? Not to be confused with mincemeat, of course!
>
>https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198
>
>Preparation time
>
>less than 30 mins
>
>Cooking time
>
>30 mins to 1 hour
>
>Serves
>
>Serves 4
>
>
>Ingredients
>
>2 tbsp vegetable oil
>500g/1lb 2oz beef mince
>1 onion, chopped
>1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
>75g/2½oz mushrooms, chopped
>250ml/9fl oz stout or beef stock
>dash Worcestershire sauce
>400g/14oz ready-made shortcrust pastry
>1 free-range egg, yolk only, lightly beaten
>
>Method
>Preheat the oven to 200C/400F/Gas 6.
>
>Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
>
>Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
>
>Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
>
>Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
>
>Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
>
>To serve, slice into wedges.
>
>
>(end)
>
>
>
>Lenona.

Used to make variations of that when the family was young, makes a
tasty meal.

This sounds good, I think I will make it later this week.

Cheri

> wrote in message
...

How about British mince and onion pie? Not to be confused with mincemeat, of
course!

https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4


Ingredients

2 tbsp vegetable oil
500g/1lb 2oz beef mince
1 onion, chopped
1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
75g/2½oz mushrooms, chopped
250ml/9fl oz stout or beef stock
dash Worcestershire sauce
400g/14oz ready-made shortcrust pastry
1 free-range egg, yolk only, lightly beaten

Method
Preheat the oven to 200C/400F/Gas 6.

Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes,
breaking it up with a wooden spoon as it browns.

Add the onion and cook for 2-3 minutes, then stir in the tomato purée and
cook for 2-3 more minutes. Stir in the flour and cook for a further minute,
then add the chopped mushrooms, the stout or beef stock and a couple of
dashes of Worcestershire sauce. Bring to the boil, then reduce the heat,
cover the pan with a lid and leave to simmer for 20 minutes. Set aside and
leave to cool, then turn the meat mixture into a one litre pie dish.

Roll out the pastry on a floured work surface until it is slightly larger
than the pie dish. Gently drape the pastry over the dish, pressing firmly
onto the edges. Trim, then shape the edges into a fluted shape.

Cut some leaf shapes out of the pastry trimmings and decorate the top of the
pie, sticking them to the pastry with the beaten egg yolk.

Make three or four slits in the pastry to allow the steam to escape, then
brush the pie with the rest of the beaten egg yolk and bake in the oven for
20-25 minutes, or until golden-brown.

To serve, slice into wedges.


(end)



Lenona.

Paul M. Cook wrote:

> Maybe its been done before but it sure is good. Made it last night
> but had started to make a spinach calzone and forgot the spinach. So
> I improvised. We seem to have a lot of very sweet onions available
> now so I came up with this:
>
> 1 pound pizza dough rolled out
> spread with olive oil to 1 inch of edge
> spread with garlic to taste
> layer mozzarella cheese on 1/2
> pile on thinly sliced sweet onions - lots of it
> light sprinkle of salt
> fold dough over, seal edges
> cut steam slits on top of dough
> egg wash if youi like
>
> cook in preheated oven at 425 for 20 minutes and check ever few until
> done - around 25-30 minutes total I like to bring the oven up to 500,
> then put the pie in and reduce to 425. You get a nice oven spring
> that way.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

Sounds good to me!