|500g / 1lb 2oz of ready made shortcrust pastry (see Cook's Notes above if you want to make your own).|
|Tablespoon of flour (any type) for dusting the work surface when rolling out pastry|
|250g / 9oz of Lancashire or Cheshire cheese (see Cook's Notes above).|
|3 medium onions|
|30g / 1oz of butter|
|2 large eggs|
|Freshly ground (if possible) black pepper|
|Tablespoon of milk (any type)|
This recipe is most definitely British and it is generally accepted that it originates from the North West of England. So we opted to use Cheshire cheese for our cheese and onion pie. Lancashire cheese will do fine as well and even Wensleydale (from Yorkshire) makes a perfectly acceptable alternative. All three of those cheese are crumbly and have the ideal taste for a top-notch cheese and onion pie. Cheddar will do if that's all you have but it lacks something on the taste buds for a pie of this type.
We used ready-made frozen shortcrust pasty because it's just as good as the homemade version but with far less effort. However, if you want make your own pastry it's not that difficult especially with our step by step recipe and a video to show how it's done, click here to go there now.
Recipe by David Marks.
Wrap the pastry around the the rolling pin (see right, click to enlarge) which will make it easier to move without tearing. See below our movie on making shortcrust pastry if you need more detailed instructions.
Use a fork to make small holes in the base of the pastry (click to enlarge the picture and see more clearly).
Roll out the remaining third of the pastry to about the thickness of two 2p pieces (½cm) and wide enough to cover the top of the pie.
Brush milk over one surface of the pie pastry top and place it on the pie, brushed side downwards. Pinch the edges of the pastry top and sides together then cut off the excess pastry around the edges with the blunt side of a knife. Use a fork to firm the edges slightly and give an attractive marking to the top edge.
Place your cheese and onion pie in the pre-heated oven (see Preparation section above) and cook for 45 minutes until golden brown. You may want to turn the pie in the oven after 20 minutes if your oven cooks slightly unevenly. Let the pie cool slightly for 10 minutes before serving. It keeps well for an hour in a warm oven.