LANCASHIRE CHEESE, PEAR AND WALNUT PIE

Inspired by the classic Lancashire butter pie traditionally just filled with potatoes and onions, this version has been embellished with Lancashire cheese, pears and walnuts.

Preparation 35 minutes, plus chilling Cooking about 1 hour 10 minutes Serves 8

FOR THE PASTRY

400G PLAIN FLOUR, PLUS EXTRA FOR DUSTING 100G CHILLED BUTTER, CUBED

100G LARD, CUBED

FOR THE FILLING

750G MARIS PIPER POTATOES, CUT INTO 3MM SLICES 50G BUTTER

2 LARGE ONIONS, THINLY SLICED

2 PEARS, PEELED, CORED AND CUT INTO 3MM SLICES 175G LANCASHIRE CHEESE

75G WALNUT HALVES, ROUGHLY CHOPPED

1 MEDIUM EGG, BEATEN 1 To make the pastry, pulse the flour, butter and lard in a food processor until the mixture resembles fine breadcrumbs. Add 4 tbsp cold water and pulse again until just clumping together. Tip on to a lightly floured worksurface and knead until the pastry comes together. Shape into a disc, wrap in baking parchment and chill for 1 hour.

2 Bring a large pan of salted water to the boil. Add the potato slices and cook for 6 minutes, until tender but still holding their shape. Drain and leave to cool, then pat dry. Set aside.

3 Melt the butter in a large pan over a medium heat and cook the onions for 10 minutes until softened. Set aside.

4 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Lightly dust a worksurface with flour, roll out two-thirds of the pastry and use it to line a deep-fluted 23cm loose-bottomed tart tin. Arrange a layer of potatoes in the base, followed by a layer of pears and some onion. Crumble over a little of the cheese and scatter over some walnuts. Repeat until you have used all the ingredients.

5 Roll out the remaining one-third of the pastry on a lightly floured worksurface until large enough to cover the top of the tin. Lay over the filling, trim and press the edges together to seal. Brush with beaten egg, then cut two slits in the top.

6 Cook for 50 minutes or until golden. Leave in the tin for 5 minutes, remove and serve warm or at room temperature.