Monday, 9 May 2011
Red Leicester Cheese Pie
Preparation time: 20 minutes
Cooking time: 1 hour
This is a great way to use Red Leicester cheese. The final dish comes out of the oven beautifully browned and releases the most wonderful aroma when it is cut open. I like to have some Worcestershire sauce on the table for this and slap it over liberally.
1lb shortcrust pastry
1lb Red Leicester cheese, grated
1 small onion, chopped
2 tomatoes, chopped
2 tsp English mustard
3 eggs, beaten
Salt and pepper
A little milk
Roll out 2/3 of the pastry to line the base and sides of an 8 inch pie dish.
In a bowl mix the grated cheese, onion, beaten eggs, chopped tomatoes, mustard and salt and pepper.
When it is completely mixed, pile the mixture into the pie case.
Roll out the remaining pastry into a circle large enough to form the lid.
Place the lid on to the pie, using milk to get a good seal.
Cut a small hole in the top of the pie lid to allow steam to escape.
Brush the pie lid with a little milk.
Bake in a moderate oven (180C Gas Mk 4) for an hour.