Cheshire Cheese and Onion Pie
Method
Step 1:
Sift the flour into a bowl. Add the butter and lard and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor.
Step 2:
Add 2-3 tablespoons of cold water and using a butter knife bring the pastry together, wrap in cling film and chill for 30 minutes.
Step 3:
Meanwhile add the butter to a frying pan with the onions, shallots and thyme and fry over a gentle heat for 15 minutes, without colouring. Add 180ml water and cook until evaporated so the onions are fully cooked, and cool.
Step 4:
Preheat the oven to 180C (fan 160C, gas mark 4) and get a baking sheet ready.
Step 5:
Roll out half of the pastry on a lightly floured surface until it is about 0.5cm thick and use to line a 25cm pie dish, leaving an overhang of excess pastry. Roll out the other half of the pastry for a lid to the pie.
Step 6:
Cover the base of the pie with half of the cooked onions followed by half the cheese and repeat again finishing with cheese, seasoning between layers with white pepper.
Step 7:
Brush the edge with egg wash and lay the lid on top, seal by crimping with finger tips or a fork.
Step 8:
Brush the pie with egg wash, cut a couple of slits in the top for the steam to escape and decorate if desired using the pastry off cuts.
Step 9:
Place the pie onto the heated baking sheet and bake for 40-45 minutes until golden brown.
Step 10:
Leave for 30 minutes before serving at room temperature.
