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