This has to be one of my all-time favourite comfort foods, a real mouth-watering savoury dish.
Ingredients
- For the Pastry
- 450g Plain flour
- 130g stork margarine or butter
- 130g lard
- 5 tbsp. cold water
- pinch of salt
- For the filling
- 50g unsalted butter
- 100ml water
- 4 large white onions, chopped
- 300g Lancashire cheese, chopped into small ½ cm cubes (Mrs Kirkhams)
- 200g cooked potato, chopped into small ½ cm cubes
- Freshly ground pepper
- 24 cm pie tin
- 1 egg, whisked
Method
- Preheat the oven to 200c
- Heat the butter in a frying pan over a medium heat, add the onions and 100ml water and gently cook until all the water is evaporated. Remove from the pan and allow to cool.
To make the pastry:
- Place the flour, butter and lard into a food processor and combine. Add a little water and pulse together to form a soft dough.
- Remove from the processor and roll 2/3 of the pastry out to ¼ cm thick. Line a 24 cm tin with the pastry leaving a nice overlap. Chill in the fridge for 10 minutes.
- Mix the cooled onions with the cheese, potato and pepper.
- Transfer the filling to the lined tray.
- Roll out the remaining pastry and top the filling. Crimp the edges and trim the pastry – use the pastry trimmings to make shapes to decorate the pie.
- Egg wash the top and make a small incision in the centre of the pie lid.
- Transfer to a preheated oven for 20 minutes and reduce the temperature to 180C for a further 10-15 minutes. Remove from the oven and allow it to cool.
- Serve the pie with pickle or a salad.
Phil's Tips
24cm pie tin – If you’re not using a loose bottom pie tin, then line with parchment paper leaving a generous amount overlapping the edge to help remove the pie from the tin once its cooked.
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