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Nelly’s Lancashire cheese, onion and apple
First of all make the shortcrust pastry - mine is the best so follow my instructions :-
12 ozs of plain flour
170 grams of real butter
2 table spoonfuls of icing sugar
2 eggs whisked
Teaspoon of thyme
Pinch of salt
PASTRY
Weigh out the flour and add the icing sugar, thyme and salt.
Cut the butter straight from the fridge into half inch or so cubes and add to the mixture
Work the contents with your cold fingers until a crumbly texture or if you cannot be bothered then use a mixer.
Add the 2 whisked eggs saving a small amount to egg wash the pie before it goes into the oven.
Use your hands to bring it all together as a doe and if it is a little sticky then sprinkle a bit of flour onto it.
Roll in a ball, cover with cling film and place in the fridge for at least 40 minutes.
PIE CONTENTS
2 large onions, thinly sliced
4 eating apples such as Granny Smith or pink lady, peeled, cored and sliced
Suggest 350 grams of Lancashire cheese or a quality white cheese such as Wensleydale. coarsely grated
2 teaspoons of thyme
2 ozs of unsalted butter
Seasoning
Melt the butter in a wok or large, heavy bottomed frying pan, then add the apples and onions and cook gently until softened, 15-20 minutes.
Remove from the heat and then stir in the cheese, thyme and seasoning and leave to cool
COMPLETING THE PIE
Remove the pastry from the fridge and cut into 2 balls, one a bit bigger than the other.
Roll out the larger piece and line a loose bottomed tart tin after first greasing it with a little butter.
Heap in the filling.
Cover with the smaller piece of pastry after rolling it out, seal and crimp the edges and make a few v shapes in the pastry top to allow the steam to escape.
Brush with the beaten egg and bake for 35-40 minutes in an oven set at 180C
Best served warm
