Try Jack Dale's recipe: Father's Day cheese and onion pie

of the techniques, dishes, tips and tricks that he has picked up over the

years and hopes you will give them a go. Let him know what you think

at jackdale@hotplatecatering.co.uk

Fathers Day Cheese and Onion Pie

Who doesn’t love cheese and onion pie? Seen on the menu across generations of primary school lunches, dished up by mums in kitchens time and time again.

Cheese and Onion Pie is thought to have originated in France, but as it has been popular since forever here in the North of England, I think it’s fair to pretend it’s our own, no?

This pie is one of the most popular picks on my menu and since landing on this specific recipe we have never changed it. It also happens to be one of my dad’s all time favourite meals. He remembers it from his school days growing up as having no lid on top. Despite the fact that I make hundreds of portions of this pie every week, it will no doubt be for dinner this Sunday! Why not give it a go as well and treat your dad? If you’re opting for a Sunday lunch this weekend instead, this pie keeps great in the fridge for quite a few days after making!

Serves 6 Large Portions

Ingredients

750g Mature Cheddar Cheese

1 Large Onion, Diced

1 Large Egg

Salt and Pepper

For the pastry

250g/8oz plain flour

110g/4oz cold butter

Cold water

Salt and Pepper

1 Egg (for egg wash)

Fresh parsley (optional)

1. Start by making the pastry so it can chill in the fridge whilst you make the filling. (You can cheat and buy a shortcrust in most good supermarkets if you really don’t fancy bothering with this step, we won’t judge you). Mix the flour with a good pinch of salt, you can also add some freshly chopped parsley to the pastry for some colour. Cut your butter into chunks and in a large mixing bowl, using your fingertips, rub the flour and the butter together until everything is combined and it resembles breadcrumbs.

2. Add a dash of cold water at a time, mixing with one hand as you go. Be sure to only add about a tablespoon amount each time and combine well before adding another, it can become too wet very quickly so be sure before adding more (rhyme intended). You want enough water to make the dough just about bind together but no more. Then wrap in some clingfilm and place in the fridge to chill whilst we make the filling.

3. In another large mixing bowl, grate the mature cheddar cheese. It’s got to be mature if you want that really savoury salty cheesy taste that you only get from great cheese and onion pies, mild and medium isn’t going to cut it! This recipe may also seem to call for a lot of cheese, but don't forget we aren’t using any potato or other filler to bulk this pie out, just pure cheese and onion. If you have a hard time grating lots of cheese in one go, you can use a processor with a grater attachment or you can cut into very small chunks instead, it will still work.

4. Add the diced onion and crack in one egg. Then season with just a touch of salt (don’t forget the cheese is already quite salty) and plenty of pepper. Mix everything together well.

5. You have two options with the pastry, you can either do an open lid and just a pastry base, so the cheese is exposed on the top and bubbles up nicely giving it’s very own cheesy crust or you can encase the whole thing. If you opt to encase everything, save about a quarter of the pastry to make your lid later, otherwise, roll the pastry out into a thin even layer.

6. You can use any pie tin or ovenproof dish you like with this one. I’m not one for giving the exact measurements on oven dish inches because everyone has different things! Just bear in mind that the recipe serves six large portions and go from there in selecting which oven dish or pie tin is best for you. You shouldn’t need to grease the bottom but you can if you are concerned about it sticking.

7. Lay the pastry flat down and up the sides of the pie tin or oven dish, let the pastry overlap and don’t give it the Snow White trimming treatment just yet.

8. Fill with your pre-made cheese and onion filling and pat down so it is nice and even. Roll out and top with the pastry lid if you are using one and brush with some egg wash and a sprinkle of salt and pepper on top.

9. Place into a pre-heated 170C oven and bake until golden brown and melting, bubbling and delicious inside! As we aren’t blind baking the base of the pastry (there’s no need if it is thin enough), be sure to leave it in long enough to cook through. Times vary oven to oven, but I would recommend 30-35 minutes.

10. Leave to sit at room temperature for 15 minutes if you can resist the temptation! Slicing into piping hot cheese and onion pie straight from the oven will result in the melting cheese pouring out of the pastry case, leaving it to sit allow you to slice perfect portions every time (similar to lasagne and anything else with hot sauces or melting cheese - leave to sit).

11. Serve with anything from baked beans to a nice salad.

This is such a simple dish to make but resisting the temptation to overcomplicate some of the most delicious meals is key to good cooking. Just three ingredients, wrapped in a simple shortcrust pastry. Give your dad a treat this weekend and have a very happy fathers day!