Cheese and Onion Pie

I was going to save this post until later, but Robert posted the following comment on my Bacon and Egg Quiche thread:

And ear's me wiv nothing better to do and thinking about doing cheese and onion pie for the punters. This has been at the back of my mind for some time, just wondering how these Vancouverites will take to this 'posh comfort' food.

By the way; it smell good from here.

Cheese and onion pie

I think that he must be telepathic because that was one of the pastry items I made at the weekend.

It's simplicity itself and tastes great even if it doesn't look that good.

It's just a couple of chopped onions cooked in some salted boiling water for 5 - 10 minutes, then drained and mixed with about 8oz (225g) of grated strong cheese; I used a cheddar for this but a good Leicester Cheese is nice. Make pastry with the recipe here using 8oz flour, 4oz fat and ½ level teasp salt but don't bake it 'blind'. Line a greased flan tin with the pastry, prick the bottom a few times with a fork and fill it with the mixture. Wet the edges of the pastry with water. Roll out a pastry lid, put it on to of the pie and press it around the edges to seal it to the bottom. Brush milk or egg wash over it to glaze it, make a slit in the top to allow steam to escape, and cook it for about 35 minutes at 180°C (approx 350°F) until nicely brown.

I like it cold with a salad and it's great for buffets and picnics.

On the subject of baking tins, there's no better for the home cook than those made by Silverwood.

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