Cheese & onion pie by Michelle Eshkeri

Cheese and onion pie hails from the north of England — mainly Lancashire and Yorkshire. Though there are plenty of variations, it’s a simple dish, typically comprising softened onions and crumbly cheese baked in a buttery shortcrust pastry crust. This Lancashire version incorporates Lancashire cheese, a pale, creamy, crumbly cheese that has a slight tang.

SERVES: 8 TAKES: 3 HRS

PLUS 30 MINS RESTING

INGREDIENTS

175g unsalted butter

460g strong white bread flour, plus extra for dusting

2 large eggs beaten egg, to glaze

FOR THE FILLING

8 medium-size brown onions (1.2kg total), peeled and finely sliced into half moons

60g unsalted butter bunch of fresh thyme

800g Lancashire cheese, thickly sliced

METHOD

1 For the filling, add the onion, butter and 1 tsp salt to a medium saucepan over a low heat. Cover and cook gently for 3040 mins, stirring occasionally, until soft.

2 Set aside a few whole thyme sprigs for garnishing and pick the leaves from the rest. Uncover the pan, add half the thyme leaves and season lightly with salt and freshly ground black pepper. Cook for 15-20 mins, until the onions have dried out a little. Take off the heat, check the seasoning and adjust to taste. Leave to cool.

3 Meanwhile, make the pastry. Add the butter to a small saucepan along with 170ml cold water. Place over a low-medium heat until the butter is just melted. Set aside to cool for 20 mins.

4 When the butter mix has cooled, place the flour, eggs and 1 tsp sea salt in a medium bowl and mix with a wooden spoon. When the eggs and flour are well combined, stir in the butter mixture, turn onto a clean surface and knead for 4-5 mins, until the dough is smooth. Transfer to a bowl and cover with cling film. Rest in the fridge for 30 mins to 2 hrs.

5 Heat oven to 180C, 160C fan, gas 4.

6 Divide the pastry into two pieces, one twice the size of the other. Lightly flour

the work surface and, using a rolling pin, roll the larger piece of pastry into a circle big enough to sit in a 25cm pie dish, with some overhang. Transfer to the pie dish, push dough into the corners and leave the edges overhanging.

7 Arrange a third of the cooled onion mix on the bottom of the dish then add a third of the cheese. Scatter over some black pepper and thyme leaves. Continue layering until the ingredients are used up.

8 Roll the remaining dough into a circle a little larger than your pie and place on top. Trim the edges with a sharp knife; pinch the pastry pieces together to seal.

9 Brush the pie with the beaten egg and arrange the reserved thyme sprigs on top. Make several holes in the top with a knife so steam can escape, then bake for 50 mins to 1 hr 10 mins, until hot, golden and bubbling. Serve warm or cold.

Taken from Modern Sourdough by Michelle Eshkeri (£22, White Lion Publishing)