by Taryn Davies |
Why not give your mum a break from cooking the Sunday lunch this week and cook this yummy pie for your dad for Father’s Day? Perfect to accompany the Euros.
This simply delicious double crust pie is filled with a melting mixture of soft onions and PILGRIMS CHOICE Cheddar cheese. It’s a great family choice and perfect for vegetarians too.
3 large onions, roughly chopped
225g (8oz) PILGRIMS CHOICE Mature
Cheddar cheese, grated
Salt and freshly ground black pepper
500g pack fresh ready to use shortcrust pastry
Plain flour, for dusting
1 tbsp milk, to glaze
Salad, to serve
Suitable for vegetarians
1 Cook the onions in lightly salted simmering water for about 20 minutes, until tender. Drain them really well, then mash them with a potato masher. Stir in the grated cheese and season with black pepper. Cool.
2 Cut the pastry in two and form each piece into a ball. Roll out one piece on a lightly floured surface and use it to line a 25cm (10 inch) metal pie plate. Roll out the second piece of pastry to a diameter of about 28cm (11 inches). Cover and chill the lined pie dish and the rolled-out piece in the fridge until required.
3 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
4 Spoon the cheese and onion mixture into the lined pie dish and spread out evenly. Dampen the edges with water, then place the pastry lid on top. Seal and trim the edges, then make 2 - 3 small cuts in the centre of the lid to escape. Use the pastry trimmings to make leaves to decorate the top of the pie. Brush the surface with milk, then bake for 25-30 minutes until cooked and golden brown. Cool for a few minutes before serving with salad.
Make sure that the filling is added when it has cooled, as a hot filling will warm the pastry and make it soggy.