£10 MEALS FOR UNDER

RED ONION & SAINT AGUR PIE (SERVES 4-6)

Served with roast potatoes and mangetout, or just a simple side salad, this pie achieves the perfect balance between savoury and sweet with the saltiness of the cheese and the slowly cooked red onions combining nicely.

Thanks to Saint Agur for the recipe.

You’ll need:

● 135g Saint Agur

● 4 large red onions

● 30g butter for the pan) and

● 10g butter for the tin

● 50ml olive oil

● 20g brown sugar

● 250g flour

● 125g butter

● 10g turmeric

● 5g salt

● 100ml cold water

● 15g sesame seeds

Method:

1. To make the pastry, mix the turmeric with flour, salt, sesame seeds and chunks of butter. Add the cold water, little by little, mixing to get a consistent texture.

2. Create a ball with the mix and wrap in cling film. Leave to rest in the fridge for at least two hours. For the topping, peel and slice the onions.

3. In a large pan, melt the butter with the olive oil and add sliced onions. Add salt and pepper and cook for 1-15 minutes on a medium heat. Sprinkle the sugar on top of the onions and continue to cook for 10-15 minutes until the onions become slightly caramelized. Set aside to cool.

4. Take the pastry out of the fridge and roll it out. Preheat the oven at 180C. Grease a 22x25cm tin with butter.

5. Roll out the pastry to 2/3mm thickness, then use two thirds to line the tin. Make sure the pastry sticks to the side of the tin.

6. Fill the case with the onion mix and scatter the blue cheese in small pieces on top.

7. Cut the remaining pastry into 1cm strips and arrange on top of the pie, crossing to create a grid.

8. Cook the pie for 30-35 minutes in the oven. Once out, cool for 15 minutes before serving.