2 cups (200 g) 7 1/2 oz flour (All purpose)
3/4 stick (6 Tbsp) 75 g butter
4 oz (100 g) grated Cheshire cheese
salt
3/4 stick (6 Tbsp) 75 g butter
4 oz (100 g) grated Cheshire cheese
salt
for the filling
1 lb (450 g) onions, skinned and sliced
175 g (6 oz) grated Cheshire cheese
1 teaspoon Worcestershire sauce
egg to glaze
1/2 stick (4 Tbsp) 2 oz (50 g) butter
salt and pepper
175 g (6 oz) grated Cheshire cheese
1 teaspoon Worcestershire sauce
egg to glaze
1/2 stick (4 Tbsp) 2 oz (50 g) butter
salt and pepper
method
for the pastry
1. Sieve the flour and salt into a bowl. Rub in the butter, stir in the cheese and add enough water to make a stiff dough.2. Roll out the pastry and line a pie plate, reserving enough for a lid.
for the filling
1. Cook the onions in the butter without browning them.2. Put alternate layers of onions and cheese into the pie, finishing off with a layer of cheese.
3. Season and sprinkle with Worcestershire sauce between each layer.
4. Put a lid on the pie, glaze with beaten egg.
5. Slit the top of the pie and bake at 190°C, 375°F, mark 5 for 30 - 35 minutes.
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