March 2nd to 8th is British National Pie week, celebrating all things pie. With the biting winds and chilly weather we’re currently having, the pie is everyone’s comfort food of choice. Here’s one of our favourite recipes – the humble cheese and onion plate pie. This is such a versatile dish – you can ‘posh’ it up with baby vegetables and new potatoes, or cut it into wedges and eat it as a picnic lunch.
What you’ll need:
For the pastry:
- 120g butter
- 240g plain flour
- pinch of salt
For the filling:
- 25g butter
- 3 medium white onions, peeled and sliced
- 250g Lancashire or Cheshire cheese, grated
- three tablespoons milk
You’ll also need a large enamel plate or shallow dish.
What to do:
Preheat the oven to 180 degres Celsius
- Make the pastry, by putting the butter and flour into a large bowl. Cut the butter into small pieces, and gently rub the fat into the flour with the tips of your fingers until the mixture looks a bit like breadcrumbs. Add two to three tablespoons of cold water, one at a time, until the dough binds. (Add the water gradually and use as little as possible.) Wrap the dough in clingfilm, and place in the fridge for 20 minutes or so. Alternatively, you can skip this step and use readymade shortcrust pastry.
Now make the filling. Heat the butter in a pan and fry the onions gently until soft but not coloured. Add a little salt and black pepper, then stir in two tablespoons of milk. Allow to cook gently until the liquid is almost absorbed, then remove the heat and set aside to cool
- Take two thirds of the pastry and roll it out, then use it to cover the base of the dish. Roll out the remaining pastry into a circle to form the lid of the pie.
Spread the bottom of the dish with onions, and follow with a good handful of grated cheese. Repeat the layers until all the cheese and onion is used. Brush the remaining milk round the edges of the pastry case, then using a rolling pin, transfer the pastry lid to the top of the pie. Press the edges together firmly, then use the tines of a fork to make a pattern around the edge.
- Cut three incisions into the middle of the pie to allow steam to escape, and brush any remaining milk over the top as a glaze.
Bake for around 40 minutes until golden. Allow to cool for at least 20 minutes before serving.
- Serve with a green salad, chips, baked beans, steamed vegetables or anything else you fancy!
Don’t forget, there’s always a pie on the menu at the Swettenham Arms – choose from pub favourites like steak, mushroom and ale pie, venison and chestnut pie and chicken and mushroom pie. Throughout March we’re running a discount on food, too- you can find the full offer here. We look forward to seeing you soon.
The Swettenham Arms x