Good Food

Cheese & onion pie

SERVES 8-10 PREP 40 mins plus at least 30 mins chilling and cooling COOK 1 hr MORE EFFORT V

- recipe BARNEY DESMAZERY photograph JONATHAN GREGSON

WHY

Just the suggestion of a cheese & onion pie evokes a big, warm hug – it’s a beloved comfort food that’s always sure to please. But, the simplicity of it can lead to shortcuts that compromise its beauty – bland cheese, undercooke­d onions and butter-free pastry can make it (and those who are served it) feel unloved. Here, we put in the extra effort and spend a bit more time to create a modern classic that’s as good to eat cold as it is warm.

WHAT TO BUY

For the pastry

250g plain flour, plus extra

for dusting

50g rye flour (or make up the

weight with plain flour) large pinch of cayenne pepper 1 tsp onion seeds

25g parmesan or vegetarian

alternativ­e, finely grated 125g cold butter, cubed

1 egg, beaten

For the filling

40g butter

3 large onions, finely sliced 2 bay leaves

1 tbsp thyme leaves

1 medium potato (about 350g),

halved lengthways and sliced 100ml double cream

150g extra mature cheddar,

1/2 grated, 1/2 chopped into small chunks

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