Cheese and onion pie

Main course: Serves 4




For the pastry

125g beef dripping or, if you prefer, lard or butter
200g self-raising flour
pinch of salt
ice-cold water
For the filling
a good knob of butter
3 large, preferably white onions, peeled and thinly sliced
1 teacupful of water
salt and plenty of freshly ground white pepper
250-300g grated cheese
a little milk, to both seal and glaze the pastry

To make the pastry, cut whichever fat you are using into small chunks and place in a large bowl with the flour and salt. Gently rub the fat into the flour using fingertips until the texture is one that resembles very coarse breadcrumbs. Mix in enough water to just bind the mixture together as dough without it becoming too slack and wet; in other words, be cautious with the water. Knead the dough until fully amalgamated, dust with flour and slip into a plastic bag. Place in the fridge for 30 minutes before using. Preheat the oven to 350° F/180° C/gas mark 4 and also place a flat baking sheet in there too, which will help to cook the base of the pie more evenly.

Meanwhile, prepare the pie filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for 10 minutes over a gentle heat without colouring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.

Lightly butter a loose-bottomed tart tin (approximately 20cm wide by 4cm deep). Roll out two thirds of the pastry, moderately thinly, and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness; it should be generously wide enough to use as a lid for the pie. Cover the base of the pie with half of the cooked onions and then cover this with the grated cheese. Finally, cover the cheese with the remaining onions. Brush the edges of the pastry case with milk so as to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make three small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate the edges of the crust with light indentations, with the tines of a fork. Bake the pie on the middle shelf of the oven for about 40-50 minutes, or until crisp and golden brown, and with a clear indication that tiny oozes of cheesy-onion juices are bubbling up through those holes in the middle of the pie. Remove from the oven and leave for 15 minutes before taking from tin and cutting into generous wedges. Very good with piccalilli.
Life and Style
ebookNow available in paperback
ebooks
ebookA delicious collection of 50 meaty main courses
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
SPONSORED FEATURES
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Ashdown Group: Print Designer - High Wycombe - Permanent £28K

    £25000 - £28000 per annum + 24 days holiday, bonus, etc.: Ashdown Group: Print...

    Recruitment Genius: Business Travel Consultant

    £20000 - £26000 per annum: Recruitment Genius: With offices in London, Manches...

    Recruitment Genius: Customer and Brand Manager

    £30000 per annum: Recruitment Genius: Customer and Brand Manager required for ...

    Ashdown Group: Systems Administrator

    £25000 - £35000 per annum + benefits: Ashdown Group: Systems Administrator A...

    Day In a Page

    Migrant crisis: UN official Philippe Douste-Blazy reveals the harrowing sights he encountered among refugees arriving on Lampedusa

    ‘Can we really just turn away?’

    Dead bodies, men drowning, women miscarrying – a senior UN figure on the horrors he has witnessed among migrants arriving on Lampedusa, and urges politicians not to underestimate our caring nature
    Nine of Syria and Iraq's 10 world heritage sites are in danger as Isis ravages centuries of history

    Nine of Syria and Iraq's 10 world heritage sites are in danger...

    ... and not just because of Isis vandalism
    Girl on a Plane: An exclusive extract of the novelisation inspired by the 1970 Palestinian fighters hijack

    Girl on a Plane

    An exclusive extract of the novelisation inspired by the 1970 Palestinian fighters hijack
    Why Frederick Forsyth's spying days could spell disaster for today's journalists

    Why Frederick Forsyth's spying days could spell disaster for today's journalists

    The author of 'The Day of the Jackal' has revealed he spied for MI6 while a foreign correspondent
    Markus Persson: If being that rich is so bad, why not just give it all away?

    That's a bit rich

    The billionaire inventor of computer game Minecraft says he is bored, lonely and isolated by his vast wealth. If it’s that bad, says Simon Kelner, why not just give it all away?
    Euro 2016: Chris Coleman on course to end half a century of hurt for Wales

    Coleman on course to end half a century of hurt for Wales

    Wales last qualified for major tournament in 1958 but after several near misses the current crop can book place at Euro 2016 and end all the indifference
    Rugby World Cup 2015: The tournament's forgotten XV

    Forgotten XV of the rugby World Cup

    Now the squads are out, Chris Hewett picks a side of stars who missed the cut
    A groundbreaking study of 'Britain's Atlantis' long buried at the bottom of the North Sea could revolutionise how we see our prehistoric past

    Britain's Atlantis

    Scientific study beneath North Sea could revolutionise how we see the past
    The Queen has 'done and said nothing that anybody will remember,' says Starkey

    The Queen has 'done and said nothing that anybody will remember'

    David Starkey's assessment
    Oliver Sacks said his life has been 'an enormous privilege and adventure'

    'An enormous privilege and adventure'

    Oliver Sacks writing about his life
    'Gibraltar is British, and it is going to stay British forever'

    'Gibraltar is British, and it is going to stay British forever'

    The Rock's Chief Minister hits back at Spanish government's 'lies'
    Britain is still addicted to 'dirty coal'

    Britain still addicted to 'dirty' coal

    Biggest energy suppliers are more dependent on fossil fuel than a decade ago
    Orthorexia nervosa: How becoming obsessed with healthy eating can lead to malnutrition

    Orthorexia nervosa

    How becoming obsessed with healthy eating can lead to malnutrition
    Lady Chatterley is not obscene, says TV director

    Lady Chatterley’s Lover

    Director Jed Mercurio on why DH Lawrence's novel 'is not an obscene story'
    Farmers in tropical forests are training ants to kill off bigger pests

    Set a pest to catch a pest

    Farmers in tropical forests are training ants to kill off bigger pests