One of our heritage recipes that was originally published in the 1960s, this comforting pie recipe has really stood the test of time. Make sure you use a mature Cheddar for extra flavour.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
563
Ingredients
FOR THE PASTRY
400 g plain flour, plus extra to dust
100 g butter, chilled and cubed
100 g lard or vegetarian baking block, chilled and cubed
FOR THE FILLING
700 g onions
350 g mature Cheddar, coarsely grated
2 medium eggs
1 Tbsp. plain flour
Directions
Step 1First make the pastry. In a food processor, pulse the flour, butter, lard or baking block and a large pinch of salt until the mixture resembles fine breadcrumbs. Alternatively, rub the fats into the flour using your fingertips.
Step 2Add 3-4tbsp ice-cold water and pulse or mix until the pastry comes together. Tip on to a work surface and knead gently to bring together. Wrap and chill for 30min.
Step 3Meanwhile, prepare the filling. Bring a medium pan of salted water to the boil over high heat. Peel, trim and halve the onions. Cook in the boiling water for 5min, or until just tender but not mushy. Drain well and leave to cool and stream dry in a colander for 10min.
Step 4In the clean food processor, pulse the onions to finely chop. Alternatively, chop as finely as you can by hand. Put into a large bowl and set aside.
Step 5Slice off 1⁄3 of the pastry and re-wrap. Lightly flour a work surface and roll out the remaining 2⁄3 pastry to 5mm thick. Use to line a 20.5cm round, deeply fluted tart tin, trimming off the excess pastry.
Step 6Mix the cheese, 1 egg, the flour, plenty of freshly ground black pepper and some salt into the onion bowl, then tip into the pastry case and smooth to level. Preheat oven to 200°C (180°C fan) mark 6.
Step 7Roll out the remaining pastry on a lightly floured work surface and lay on top of the filling. Press the edges gently to seal, and trim to neaten. Lightly beat the remaining egg and use some to glaze the pastry lid. Cut a steam hole into the centre of the lid.
Step 8Cook in the oven for 1hr, or until golden brown. Allow to cool and set in the tin for 20min before transferring to a board. Serve in slices.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
