大象传媒

Triple Cheese & Onion Pie

Filling

4 medium onions
2 tablespoons cooking oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
30g butter
30g plain flour
300ml whole milk
175g grated sharp cheddar
125g feta crumbled
150g stilton, crumbled
1 tablespoon Worcestershire sauce
1 teaspoon mustard

Method

Peel and finely slice the onions. Heat the oil in a large saucepan and add the onions.
Place a lid on and cook gently, stirring occasionally until soft.
Up the heat and cook until golden. Add the balsamic and season.
Heat the butter in a pan and add the flour.
Mix to a roux and add the milk.
Simmer, whisking until smooth and thick.
Cool completely.
Fold the onions, cheeses, Worcestershire sauce and mustard into the mixture and check seasoning.

Pastry

375g plain flour
165g cold butter
Pinch salt
2 small eggs

Method

Rub the flour and butter together until it resembles fine breadcrumbs.
Add the salt and the eggs. Mix together to a dough – add a little cold water if necessary to bind.
Wrap in cling and chill.
Take two thirds of the pastry and roll out to fit a metal pie dish (preferably with a loose bottom). Place parchment paper in the pastry shell and fill with baking beans. Bake at 180oc for 15 minutes. Remove beans and cook for another 5 minutes.

1 egg yolk

Fill the case with the pie filling. Roll out remaining pastry to fit the top.
Brush the edges with egg yolk and place top on the filling.
Crimp the edges and trim.
Brush with remaining egg yolk.
Bake at 180oc for about 25 minutes or until golden and crisp.

Radish and Pickled Walnut Salad

2 little gem lettuce
150g radishes, sliced
1 pickled walnut
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
75ml olive oil
Salt and pepper to taste
25g parmesan

Method

Split the gem into leaves, wash, pat dry and place on a platter.
Scatter over the radishes.
Finely chop the pickled walnut and whisk in the mustard and vinegar.
Whisk in the oil and season to taste.
Drizzle over the leaves and radish.
Finely grate the parmesan all over.