The ideal accompaniment to cold, dark nights! Sweet, caramelised red onions perfectly balance the savoury saltiness of Saint Agur in this classic winter-warmer cheese and onion pie. The addition of turmeric to the pastry gives both a lovely golden glow and an extra, subtle facet of flavour. Mmm…
Preparation time: 30min plus 2hrs chilling
Cooking time: 1hr
- To make the pastry, mix the turmeric with the flour, salt, sesame seeds and chunks of butter. Add the cold water, little by little, mixing to get a consistent texture. Create a ball with the mixture and wrap it in cling film. Leave to rest in the fridge for at least 2hrs.
- For the filling, peel and slice the onions. In a large pan, melt the butter with the olive oil and add the sliced onions. Add salt and pepper and cook for 10-15min on a medium heat. Sprinkle the sugar on top of the onions and cook for a further 10-15min until the onions become slightly caramelised. Set aside to cool.
- Take the pastry out of the fridge and roll it out.
- Preheat the oven to 180C (fan 160C)..
- Grease a 22 x 25cm tin with butter. Roll out the pastry to 2/3mm thickness, then use two thirds of the pastry to line the tin. Be careful to ensure that the pastry sticks to the side of the tin.
- Fill the case with the onion mixture and scatter the blue cheese in small pieces on top.
- Cut the remaining pastry into 1cm wide strips. Arrange the strips on top of the pie, crossing them to create a grid.
- Cook the pie for 30-35min in the oven. Once you take it out, leave it to cool for 15min before serving with salad.