Cheese & Onion Pie pie
Cheese & Onion Pie pie
Ingredients
For the cheese and onion pie:
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800g cheddar cheese, grated
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50g unsalted butter
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2 large onions, peeled and chopped finely
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2 large eggs
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5 tbsp double cream
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Sea salt
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Black pepper
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Water crust pastry, recipe follows
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Beaten egg yolk for glaze
For the water crust pastry:
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675g plain flour
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255g unsalted butter
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250ml whole milk
Use imperial measurements
Method
How to make Cheese and onion pie
For the cheese and onion pie:
1) Preheat the oven to 180°C/Gas 4. Divide the pastry into two balls, keeping one a little larger than the other.
2) Melt the butter in a pan and gently fry the onions on a low heat until soft, then leave to cool.
3) Mix the onions into a bowl with the grated cheese, eggs, cream and the seasoning, and mix thoroughly with your fingers.
4) Roll out the larger ball of pastry into a lined greased baking tin. Tip the cheese and onion mixture into the pastry shell. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully.
5) Brush beaten egg over the top, make a hole in the middle and bake in the oven for 50 mins until golden brown and the cheese is bubbling from the hole.
6) Allow to cool before serving.
For the hot water crust pastry:
1) Warm a mixing bowl and sift the flour. Make a well in the centre.
2) Heat the butter and the milk until just boiling and pour into the well in the flour. Mix quickly.
3) Continue mixing the pastry until the dough is smooth.
Black Pudding & Pear Pies
Ingredients
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400g pork mince
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200g black pudding, chopped
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1 large diced pear
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1 tbsp chopped fresh sage
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1 tsp. freshly ground nutmeg
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Salt
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Freshly ground black pepper
For the pastry:
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450g plain flour
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200ml water
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170g lard
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1 free-range egg yolk, beaten
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Salt and freshly ground black pepper
Use imperial measurements
Method
How to make Black Pudding and Pear Pies
1) Preheat the oven to 200°C.
2) For the filling, mix all ingredients together and season well. Then divide into four 150g portions.
3) For the pastry, sift the flour and salt into a bowl and set aside.
4) In a pan, heat the water and lard together and gradually bring to a simmer, or until all the lard has melted. Bring the mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough.
5) Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes. Roll the dough out flat, take one of the pie portions and place on the pastry. Cut around the portion leaving enough room for you to fold the pastry around the mix creating a parcel. Repeat this with the remaining portions.
6) Roll out the remaining pastry then stamp out with pastry cutters 4 mini circles for the lids. Brush the lids with beaten egg yolk, then place the pastry on top of the pies and press down to seal. Cut a small hole in the top of each pastry lid and transfer into the oven for 35 minutes, or until the pastry is golden-brown and the meat is completely cooked through.
7) Remove from the oven and allow to cool.
Bedfordshire Clanger
Ingredients
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2 tbsp vegetable oil
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2 onions, finely chopped
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500g beef skirt, chopped
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1 tin beef consomme
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1 tbsp Worcestershire sauce
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2-3 ripe pears, peeled, cored and roughly chopped
For the pastry:
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300g-350g self raising flour
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1 tsp. salt
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85g shredded beef suet
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60g butter, chilled and coarsely grated
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1 free-range egg
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150ml water
Use imperial measurements
Method
How to make Bedfordshire clanger
1) Make the meaty bit of the filling: heat half the vegetable oil in a large heavy-based frying pan and gently cook the onions for 2-3 minutes until soft and translucent. Remove from the pan and put to one side.
2) Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat. Cook over a high heat for 3-4 minutes, turning, until evenly browned. Remove the meat from the pan and mix with the onions.
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