Oven: 180/190 deg. C - approx. 30/45 mins. - until pie is a good golden colour.
Pastry made with 8 ozs.SR Flour : 4 ozs. butter : Salt and Pepper : 2 - 3 tbls. cold water - enough to make a nice pastry ball in your food processor : Chill for about 30 mins.
little cornmeal or semolina
3 onions (medium) peeled, 1/4d
1 large red pepper - deseeded and chopped smallish
large clove of garlic - peeled and crushed
Olive Oil, small knob of butter
salt, pepper and dried oregano
8ozs. cheddar or hard/crumbly cheese of choice - use a milder cheese (e.g. Wensleydale) if you dont like a strong cheesey taste.
3 beaten eggs - save a little for glazing pie
1. Keeping some pastry back for the lid - roll out on a floured surface, and line your buttered dish with the pastry, prick with a fork and sprinkle a little semolina or cornmeal over base. Chill in fridge, while making filling.
2. Put onions and garlic in the food processor and chop - not too finely. Add the chopped red pepper.
3. Saute these veg. in the olive oil and butter until soft, adding dried herbs - remove to large bowl - cool slightly. Taste for seasoning.
4. Put the cheese into the processor and whizz until you have largeish crumbs.
5. Add the cheese to the beaten eggs then add to the sauted veggies.
6. Pour mixture into your pastry case, roll out the lid, brush a little egg on the edges and seal on your lid. Make a small hole in the centre of the pie.
Place on a baking sheet - which also helps cook the pastry base. (You can preheat this.)
This is lovely eaten cold and is a really good picnic food.
Keeps well in fridge.
Delicious eaten with a good mango chutney and baked beans!