For the pastry:
500g plain flour
125g butter, chilled and diced
30-40ml cold water
For the filling:
50g unsalted butter
750g onions, peeled and finely sliced
12g Essential Cuisine Light Vegetable Stock Mix
5g fresh thyme leaves, finely chopped
750g Cheshire cheese, coarsely grated
Freshly ground pepper
1 beaten egg
- Sieve the flour and salt together into a suitable bowl. Rub the lard and butter into the flour until the mixture resembles fine breadcrumbs.
- Add the water until a firm dough is formed, cut into 10 equal balls and chill for 20 minutes.
- Preheat the oven to 180 degrees C. Heat the butter in a suitable pan, gently fry the onions for 15 minutes, without too much colour. Pour in the water and stir in the Essential Cuisine Light Vegetable Stock Mix, continue cooking on a gentle heat until the liquid has evaporated and the onions are cooked, remove and cool on a tray.
- Roll out half of the pastry on a lightly floured surface until ½ cm thick, carefully line a suitable greased pie dish. Spread a layer of cooled onion, then the cheese, repeating the layers to fill the dish, seasoning to your taste with freshly ground pepper.
- Roll out the remaining pastry, brush the exposed edges of the pastry base with the egg and lay the lid on top, gently seal with a fork or crimp, if preferred.
- Brush the lid with the remaining egg, cut a hole in the centre, then bake for 45-50 minutes, until golden brown.
- Your Cheshire Cheese and Onion Pie is now ready to serve.