2 onions, skinned and chopped
100 g (4 oz) cheddar cheese, grated
30 ml (2 tbsp) natural yogurt
1 egg, beaten
salt and freshly ground pepper
175 g (6 oz) plain wholemeal flour
pinch of salt
75 g (3 oz) butter or margarine, cut into small pieces
about 30 ml (2 tbsp) water
100 g (4 oz) cheddar cheese, grated
30 ml (2 tbsp) natural yogurt
1 egg, beaten
salt and freshly ground pepper
175 g (6 oz) plain wholemeal flour
pinch of salt
75 g (3 oz) butter or margarine, cut into small pieces
about 30 ml (2 tbsp) water
method
1. Bring a pan of salted water to the boil and cook the onions for 5 minutes until soft. Drain and mix with the cheese and yogurt. Add nearly all the beaten egg and season to taste.
2. Make the pastry; sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Sprinkle in just enough water to make a firm dough.
3. Roll out half the pastry on a lightly floured surface and use to line an 18 cm (7 inch) pie plate. Pour the cheese mixture into the centre.
4. Roll out the remaining pastry to form a lid. Dampen the edges of the pastry on the plate with water and cover with the lid, pressing the edges well together. Flake and scallop the edge and brush with the remaining beaten egg. Make a hole in the centre and bake in the oven at 200°C (400°F) mark 6 for about 30 minutes, or until the pastry is golden brown.
2. Make the pastry; sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Sprinkle in just enough water to make a firm dough.
3. Roll out half the pastry on a lightly floured surface and use to line an 18 cm (7 inch) pie plate. Pour the cheese mixture into the centre.
4. Roll out the remaining pastry to form a lid. Dampen the edges of the pastry on the plate with water and cover with the lid, pressing the edges well together. Flake and scallop the edge and brush with the remaining beaten egg. Make a hole in the centre and bake in the oven at 200°C (400°F) mark 6 for about 30 minutes, or until the pastry is golden brown.
serving amount
serves 4
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