Individual Cheese And Onion Pies


  • A little flour, for dusting
  • A little butter, for greasing
  • 1 pack of ready rolled shortcrust pastry
  • 1 onion
  • 180 g (6½ oz) Pilgrims Choice Mature Cheddar
  • 1 tbs wholegrain mustard
  • A little milk
Recipe courtesy of www.pilgrimschoice.co.uk

 

  • Pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5. Lightly grease 4 individual pie tins and dust with a little flour.
  • Roll out the pastry on a floured surface. Using a cutter a little larger than your pie tins, cut out a base for each pie and use to line the pie dishes.
  • Grate the onion and Pilgrims Choice Mature Cheddar into a bowl. Add the mustard and a little milk and stir well. Fill the pie bases with the mixture.
  • Cut out pie tops and place on the pie dishes, making sure the edges are sealed. Pierce the top of each pie to allow the steam to escape.
  • Brush with milk and bake in the pre-heated oven for approximately 25 minutes.

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