Cheese and Onion Pie

As family pies go, it doesn't get much more classic than a cheese and onion pie. To give it a slight twist, this pie uses crumble light caerphilly cheese and adds spring onion to the onion mixture. This is a great pie for dinner or eaten cold for lunch.

Recipe - Serves 4-5

For the pastry:

• 250g self-raising flour
• 60g butter, diced
• 60g lard, diced
• 1/4 tsp salt
• 4-5 tbsp water
• Egg, beaten

For the filling:

• 2 large onions, thinly sliced
• 2 spring onions, finely chopped
• 1 tsp oil
• Salt and pepper, to season
• 110g caerphilly cheese, grated

Start by making the pastry. Tip the flour into a bowl and add the salt. Add the butter and lard and rib in to form breadcrumbs. Stir in enough cold water to bring the mix to a rough dough. Turn out onto a work surface and knead briefly to bring together. Wrap in clingfilm and chill for 30 minutes.

Meanwhile, heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes to soften. Tip into a dish, leave to cool, then chill. 

Remove the pastry from the fridge and divide into two portions. Roll each out to a circle 3-5mm thick and large enough to line then top an 18cm diameter shallow pie plate with a 3cm rim. Preheat the oven to 200C and place a baking tray inside.

Lift one piece carefully into the base of the plate and press into the edges, leaving the excess hanging over the sides. Remove the onion from the fridge, season with salt and pepper, then stir through the spring onion. Tip into the pastry.

Sprinkle 80g of the cheese over the onion mixture and press down. Brush the pastry rim with egg and lift the second piece of pastry over the filling and press gently round the edges to seal. Use your two fore fingers to crimp by pressing them down at a 45 degree angle. Brush with egg and bake on the preheated tray for 10 minutes. 

Remove the pie from the oven and sprinkle over the remaining cheese. Return to the oven and bake for a further 10-15 minutes or until golden brown and crisp. Remove and leave to cool for 5 minutes before serving.