recipe: individual cheese and onion pies
Making these tasty little pies really is child's play, so get the kids involved.
500g pack of ready rolled shortcrust pastry
180g Pilgrims Choice Mature Cheddar
1tbsp wholegrain mustard
10 minutes prep, 25 mins in the oven.
How to make it
- Put 6 x 10cm approx mini pie tins on a baking tray. Roll out the pastry to the thickness of a £1 coin on a floured surface, and use a round cutter a few centimetres larger than the pie tins for the bases and the same size as the tins for the lids. Put pastry bases into the tins.
- Grate the onion and Pilgrims Choice Mature Cheddar into a bowl, add the mustard and 2tbsp milk, stir well, and then fill the pie tins. Add the pastry lids and press the edges together to seal. Use a fork or a knife to make a few holes in the top of each pie.
- Brush with milk and bake for approximately 25 minutes at Mark5/190°C until deep golden.