WINNING RECIPE - Pub Classics

Leagram's Organic Creamery Lancashire & curd cheese and onion pie, short crust pastry, sour cream jackets, Banks tomato salad

INGREDIENTS​

Filling:​150g Leagram's Creamery Lancashire - grated50g Leagram's one day old Curd - diced100g Onion - chopped60ml water½ tsp butter1 ½ tsp Salt1 ½ tsp white pepper

Short crust pastry:​50g plain flour25g Butter1 egg yolkSmall pinch of saltWater to bind

METHOD​

For Pastry:​Sieve flour and salt, rub in the butter until crumb consistency. Make a well and add the egg and little water. Mix together until smooth paste. Cover in cling film, refrigerate until needed.

For Filling:​Place the onions, water and butter in a pan, bring to the boil, then season with salt and pepper, allow to cook until just tender. Remove and cool. Drain liquid off when cold.

Roll out the pastry and line the base of the pie dish with the pastry. Add Leagram's Creamery Lancashire and one day old curd, with the onion mix, in layers.

Cover with a pastry lid and brush with egg wash.

Bake at 180 degrees c for 15 minutes until golden.

To serve:​At the three Fishes we serve out traditional cheese and onion pie in an enamel pie dish, straight to the table, along with a large baked new potato, a salad of tomatoes, rocket and beetroot, finished with house dressing and served with a dip pot of sour cream.