LANCASHIRE CHEESE AND ONION PIE RECIPES

Steps:

• To make the pastry, cut the butter and lard into small chunks and place in a large bowl with the flour and salt. Gently rub the fat into the flour using fingertips until the texture resembles very coarse breadcrumbs. Mix in only just enough water to bind the mixture together. Lightly knead this dough until well amalgamated, dust with flour and slip into a plastic bag. Place in the fridge for 30 minutes before using.

  Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly.

  Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all the liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.

  Lightly butter a loose-bottomed tart tin (approx. 20cm wide x 4cm deep). Roll out two-thirds of the pastry moderately thin and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness and also generously wide enough to use as a lid for the pie. Cover the base of the pie with half the onions and cover with half the grated cheese. Repeat.

  Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make 3 small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate the edges of the crust with the tines of a fork.

  Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40-50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20-30 minutes before unmoulding and cutting into generous wedges. Best served warm or at room temperature.

Steps:

• Remove the pastries from the fridge and let them rest at room temperature.
• Parboil the potatoes in salted water for 5 minutes and drain.
• Gently fry the onions in the butter until softened then add the potato and stir.
• While the potato mixture is cooling down, preheat the oven to 200°C/400°F/gas mark 6.
• Lightly oil a 30cm (12in) pie dish.
• Line the pie dish with the shortcrust pastry and trim the edges. Line with baking parchment then pour in baking beans. Bake blind for 10 minutes. Remove from the oven and let it cool down a bit. Remove baking beans.
• Adjust the oven temperature to 220°C/425°F/gas mark 7.
• Fill the pie shell with the potato filling and evenly distribute the contents.
• Top off with the puff pastry and crimp the edges. Poke the top with a fork or knife so that air can escape during the baking process. Decorate to your heart’s content.
• Brush egg on top then bake for 15 minutes or until the puff pastry is golden.
• Remove from the oven and serve with salad.