Cheese, Onion and Potato Pie

Here's one I made today! A very satisfying pie.

This is a recipe that my Gran gave me shortly before I went to University. It's a very filling dish and friendly to a student budget! This pie is best served with baked beans, bacon and plenty of brown sauce. :) The mustard and nutmeg are not part of the original recipe, but do make nice additions if you want to try them. It's worth getting a really strong cheddar for this pie, it makes a big difference.

The baking powder in the pastry is a little unusual. It doesn't cause the pastry to become cake like, rather it seems to just lighten it a little.

The glaze is also not part of the original recipe but the appearance of the finished pie is much improved by it. Without the glaze the top will be far paler, but the pie will taste just as good.

Cheese, Onion and Potato Pie

For the pastry:

6 oz Plain Flour

1/2 tsp Baking Powder

Pinch salt

2 oz Butter

1 oz Lard

Cold water

For the Filling:

10 oz Cooked, mashed potato

5 oz strong, mature Cheddar, grated

1 small Onion, finely chopped

Salt and pepper

Pinch grated Nutmeg (optional)

1 - 2 tsp Mustard (optional)

Glaze:

1 egg yolk and 1 tbsp of milk beaten gently together.

Method:

1. Prepare the mash, use only a little butter and milk. Don't make the mash too soft.

2. Mix the cheese, onion, mustard and nutmeg into the mash while it is still hot. Season well with salt and pepper. Leave to cool a little while you make the pastry.

3. To make the pastry, mix the dry ingredients and then rub in the fat until the mixture resembles breadcrumbs. Add some water and mix using a butter knife until the mixture comes together as a soft but not sticky dough. Divide the dough ball in half.

4. Roll one half of the pastry on a floured surface into a disk and use this to line a shallow, 7-8" pie dish. Spoon the filling into the lined  dish.

5. Roll out the remaining pastry to a disk to cover the filling. Lightly moisten the rim of the pastry in the dish, place the remaining pastry disc over the top of the pie and press together the edges. Slice off any excess pastry and crimp around the edge with a fork. Cut two slits in the centre of the pie. If you like, you can use any pastry off-cuts to make leaves or other decorations for the top of the pie.

6. Glaze the pie with the egg and milk mix, keeping some back. Bake the pie for 15 minutes. Briefly remove the pie and apply more glaze.

7. Bake for another 15 - 20 minutes or until the pie is golden brown on the top.

Serves 4.