Handmade pie now being served in the Art Cafe at Charles Roe House
- 500g plain flour
- 250g cold butter, diced
- 7 sliced onions
- 600g vegetarian mature cheddar, grated
- 1 tablespoon of Worcester Sauce
- 1 tablespoon of English Mustard
- 3 large eggs
- To make the pastry, put the flour, butter and a pinch of salt in the food processor and pulse. Add 5-6 tablespoons of cold water, pulsing until it clumps into a ball. Wrap the pastry in clingfilm; then keep chilled for at least 30 minutes before rolling out.
- Sweat down the onions in a heavy bottom pan until beautifully soft and golden brown.
- The oven should be pre-heated to 160 ̊C. Mix together the cooled onions, cheese, Worcester sauce and English mustard. Lightly beat together 2 eggs, add to the cheese, and mix well.
- Cut off one-third of the pastry. Roll out the larger ball on a floured surface. Then line a pie dish with the pastry.
- Pour the filling into the pastry lined dish, smooth over the top.
- Roll out the remaining pastry, then lay the pastry lid on top, sealing the edges with the final remaining egg. Trim off the edges and crimp.
- Brush with the remaining beaten egg over the lid so it will go golden brown in the oven.
- Bake for 40 minutes then leave to cool for 10 minutes before cutting.
- Serve with seasonal veg or wilted greens with butter and seasoning.
Click here to find out more about the fresh, healthy options available from The Art Cafe at Charles Roe House in Macclesfield, part of Pinches Medical + Wellbeing.
Article sponsored by Pinches Medical + Wellbeing