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Cheddar Cheese and Onion Pie


Serves 6
285g/10oz good, strong Cheddar cheese, coarsely grated
30g/1oz unsalted butter
1 large onion, peeled and chopped finely
110g/4oz potatoes, peeled, steamed and diced
2 large eggs
4 tbsp double cream
a sprig of thyme or a bunch of flat-leaf parsley, chopped
pinch of cayenne pepper
sea salt and black pepper
shortcrust pastry made with -
340g/12oz flour and 170g/6oz unsalted butter
beaten egg for glaze


Preheat the oven to 220C/425F/Gas 7. Divide the pastry into two balls, keeping one a little larger than the other. Melt the butter in a pan and gently fry the onion until softened and translucent, then leave to cool. Throw the onions into a bowl with the grated cheese, potato, eggs, cream, thyme or parsley and the seasoning, and mix thoroughly with your fingers.

Roll out the larger ball of pastry and line a shallow greased 23cm/9in tart tin. Tip the cheese and onion mixture into the pastry shell. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully. Brush beaten egg over the top and bake in the oven for 30 minutes until crisp and golden brown. You can sweat leeks instead of onions, or add buttered apple slices instead of the potato.

Reproduced by kind permission of Tamasin Day Lewis from her book 'Tarts With Tops On' is published by Weidenfeld &Nicholson; ISBN: 0 297 84327 3

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