Creamy Lancashire Cheese and onion pie

FILLING INGREDIENTS
This filling makes one individual pie portion – to increase this to 4 portions times the recipe accordingly.
- 200g Creamy Lancashire grated
- 80g Chopped onion
- 50ml Water
- 1/2 Tspn butter
- A pinch of salt
- A pinch of white pepper
METHOD
- Place the onions, water and butter in a pan and bring to the boil then season with the salt and pepper
- Allow to cook until just tender then remove from the heat and cool
- Drain the liquid off when cold
- Keep the cheese to one side and add when assembling the pie
SHORT CRUST PASTRY (Serves 4)
- 200g Plain flour
- 100g Butter
- 3 Egg yolks
- Salt
- Water to bind
METHOD
- Sieve the flour into a bowl with the salt and rub down the butter until crumb consistency
- Make a well and add the eggs and a little water and mix together until a smooth paste is formed
- Cling film and refrigerate until needed
ASSEMBLY
- Roll out the pastry to the required thickness
- Line the base of a pie tin with pastry and add alternate layers of grated Lancashire cheese and the onion mix until pie is full
- Cover with a pastry lid and brush with egg wash
- Bake at 180°C for 15 minutes until golden