THE PERFECT CHEESE AND ONION PIE - 1971

(Serves 6-8)

For the filling: 25g butter 4 onions, fairly finely sliced Salt and pepper Small bunch of chives, finely chopped 5 spring onions, roughly chopped 500g lancashire cheese, crumbled For the pastry: 150g butter 110ml water 400g plain flour ½ tsp salt 1½ tbsp mustard powder 1 egg, beaten with a little milk or water, to glaze

Melt the butter for the filling in a frying pan over a medium-low heat and cook the onions, with a little salt, until soft but not browned – about 10-15 minutes. Season well, pour in 100ml water and bubble until they are nearly dry and spread out to cool. Heat the oven to 180C/350F/gas mark 4. To make the pastry, put the butter in a small pan with the water and heat until melted. Bring to a simmer. Meanwhile, put the flour in a mixing bowl with the salt and mustard powder and whisk together well. Pour in the boiling butter and water mixture and stir until it comes together into a dough. Grease a medium pie dish (I used one about 20-26cm) and line with a single sheet of greaseproof paper to help you get the pie out (unless it’s loose-bottomed). Set a third of the pastry aside and roll out the rest to about double the size of the dish, then carefully lift it into place, pressing it into the corners. It’s easy to mend if you get any tears, so don’t worry too much if it proves fragile. Mix together the crumbled cheese with the chives and spring onions. Spread half the cooled onions over the pastry base. Top with half the crumbled cheese mixture, then repeat. Roll out the rest of the pastry to the size of the dish, moisten the top edges of the base, then lift on top and crimp together the edges to seal. Brush with the egg wash, poke a couple of holes in the top for the steam to escape then bake for about 45 minutes until golden. Allow to cool a little before serving.

Source and photo: theguardian

#1971 #adamcloete #cheese #onion #pie #retro