Cheese and Onion Pie


For the pastry
60g (2 oz) of COLD butter, cut into small pieces
60g (2 oz) of COLD lard, cut into small pieces. If you don’t like using lard or don’t have it in stock, just double up on the butter.
200g (7oz) of plain (AP) flour, plus extra for dusting your rolling surface.
1 tsp baking powder.
A pinch of salt.
About 3 tablespoons of milk to seal the pie and blaze the top.
For the filling
200g (9oz) of grated, hard cheese. Lancashire is traditional.
1 large onion, peeled and sliced very thinly.
Black pepper for seasoning
3-4 Cloves of Salt n Pepper with White Wine Vinegar Smoked Garlic*, chopped finely or crushed

Place some water in the fridge to cool.
Preheat the oven to 180C/350F/Gas 4
For the pastry, put the flour, baking powder and salt into a large bowl and stir.
Add the butter and lard and mix in.
Use your finger tips to rub the fat into the flour. Work gently but quickly as the key to good pastry is to keep the ingredients cold. You want to end up with something that looks like coarse breadcrumbs. If you have a food processor you can use it to bind the fat and flour but keep an eye on it. The step from breadcrumbs to solid lump is seconds only!
Add 2-3 tbsp ice cold water to turn the mix into a lump of dough. Lightly knead the dough until smooth, dust with flour and place in a plastic bag or wrap in clingfilm.
Chill in the fridge for 30 minutes before using. If you are in a rush, you can use the dough straightaway.
Roll out two-thirds of the pastry until it is about 0.5cm/¼in thick and line a greased 22cm/8¾” pie plate or tart tin, leaving any excess pastry overhanging the edge.
If your plate is bigger or smaller, you will need to adjust the amount of filling.
Now roll out the remaining pastry to a similar thickness fit the top of the pie with plenty to spare.
Layer the onions and cheese in the pie dish, sprinkling pepper over each layer of cheese, adding in the chopped Salt n Pepper with White Wine Vinegar Smoked Garlic.  Make sure you pile it high as it shrinks down on cooking.

Brush the edges of the pie plate with milk to seal the lid on.
Place the pastry lid on and press down the edges before trimming round the edges with a blunt knife. I use the back of a knife.
Flute or crimp the edges to seal and then brush the lid with milk.
Make three small slits in the top of the pie.
Bake for around 40 minutes or until a lovely golden brown.
Leave to rest for 10 – 15 minutes before slicing. If you don’t it may well crumble all over the plate and you will have burnt tongues!


Based on a recipe by  Pat Machin


buy Salt n Pepper with White Wine Vinegar Smoked Garlic


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