Crafts and Life

Ingredients

225g/8 oz shortcrust (pie) pastry
2 onions, finely chopped
2 eggs, beaten
salt and pepper
freshly grated nutmeg
225g/8 oz/2 cups grated mature farmhouse Cheddar

Method

Preheat the oven to 200C/400F/gas mark 6.  Roll out two-thirds of the pastry and line a flan tine.  Place the onions in a pan with just enough water to cover and bring to the boil.  Simmer for 5 minutes, then remove from the heat and drain off the water.  Allow to cool slightly, then beat in the eggs (reserving a little for the glaze) and season to taste with salt, pepper and nutmeg – be careful if using a salty cheese.  Add the cheese and put the mixture into the pastry case.  Roll out the rest of the pastry to form a lid.  Dampen the edges of the pastry and place over the filling, pressing the edges well together to form a seal.  Brush with the remaining beaten egg.  Bake for about 30 minutes until golden brown.  Serve hot.

Taken from "Porters English Cookery Bible Ancient and Modern" by Richard, Earl of Bradford and Carol Wilson

Labels: Cheese, pie, vegetarian