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Cheshire Onion Pie

Pastries - Savoury Double Crust Pies

Filling of alternate layers of grated cheese and sliced potato. Often with Worcester sauce.

Original Receipt, source unknown.

Cheshire Onion Pie
7½ oz flour
6 Tbspbutter
4 oz grated Cheshire cheese
for the filling
1 lb onions, skinned and sliced
6 oz grated Cheshire cheese
1 teaspoon Worcestershire sauce
egg to glaze
2 oz butter
salt and pepper

1. Sieve the flour and salt into a bowl. Rub in the butter, stir in the cheese and add enough water to make a stiff dough.
2. Roll out the pastry and line a pie plate, reserving enough for a lid.

1. Cook the onions in the butter without browning them.
2. Put alternate layers of onions and cheese into the pie, finishing off with a layer of cheese.
3. Season and sprinkle with Worcestershire sauce between each layer.
4. Put a lid on the pie, glaze with beaten egg.
5. Slit the top of the pie and bake at 190°C, 375°F, mark 5 for 30 - 35 minutes.

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