I made a New Year resolution to walk further and more frequently. So at least one day a week I go for a long walk with a friend. We talk and put the world to rights. Sometimes we just walk and don’t talk. Walking is good for the spirit as well as the body. But it’s pouring down today and I’m afraid I’m a fair weather walker. My walking mantra is ‘walk, talk and fork’ when we eat at some point. Even better is ‘walk, talk, fork and cork’; you can guess the add-on for yourself.
Today ‘the fork’ is cheese and onion pie, one of my favourites. It’s really simple to make. No fancy Masterchef recipes needed.
Shortcrust or puff pastry. I like the all butter version. Look this isn’t a recipe for dieters!
A lot of grated cheese. Strong cheddar or the like. I’ve even used Stilton to add to the mix
Half an onion, cut small. Or a leek if you have one
A beaten egg
What to do
Roll out the pastry to fit a greased pie dish. With a pastry brush coat the rim
Put a spoonful of water with the onion and boil for one minute in a microwave or a bit longer on the hob. Pat dry with kitchen towel
Grate a lot of cheese
Add the cheese and onion to the dish
Add the pastry cover. The butter on the rim should glue the pastry together
Flute the edges with your fingers and trim excess pastry
Bake for about 30 minutes til golden. 180 degrees
Serve with cherry tomatoes baked with the pie for the last ten minutes. Add herbs and black pepper to them. Or use tinned tomatoes. Or any other vegetable you fancy. Don’t make it too sophisticated, this is a Northern dish. They probably serve it at The Ivy where celebs eat a costly version. Heart-warming. We love it!
Ross’s version for his Nan!