Cheese & Onion Pie from The Selkirk Arms, Kirkcudbright – Recipe for 20 small pies, ideal to freeze.
1 kg plain flour
Water to bind
Filling + – 20 portion
1 onion finely chopped
2 Tbls chopped parsley
100g fleet valley blue grated
100g cheddar grated
100g rindless goats cheese grated
¼ tsp Eng mustard powder
¼ tsp cayanne
Salt & pepper
Red onion marmalade as needed
Make the pastry and rest for 30 mins
Caramelise the onions in a little oil and leave to cool
Make a Bechamel sauce with butter, flour, milk, mustard powder and cayenne
Add the grated cheeses and chopped parsley parsley and mix well, season to taste
Cut out 9.5cm rings to line pie moulds and cut out lids slightly smaller than the rings
Take a metal ring , grease and line with rolled out pastry bases , add a teaspoon of red onion marmalade to the bottom of each and then fill ( use a piping bag) with the filling before putting a pasty lid on them. egg wash both the lid and the base before applying the pie lid and make a small hole in the lid with a pairing knife to allow the steam to come out
Bake at 120c for 20 minutes, remove the pie moulds and egg wash the pies sides and top again and bake for a further 5 minutes
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