Square and Compass’s Cheese and Onion Pie

Inspired by one of Dorset’s best pubs, the Square & Compass, this is my version of their legendary cheese and onion pie. The hot water crust pastry is much easier than it sounds, sturdy, crisp, and no blind baking needed, making it perfect for a proper pub-style pie at home.

Hands-on time 45min,

plus cooling. Cooking time

about 1hr 20min. Serves 6

FOR THE PASTRY

400g plain flour, plus extra to dust

150g butter, chopped

1 medium egg yolk, beaten

FOR THE FILLING

50g butter

7 medium onions (about 800g), finely chopped

1 vegetable stock pot

250g mature Cheddar, coarsely grated

2tsp English mustard

2tsp Worcestershire sauce

1 For the pastry, in a large bowl mix the flour and 1/2tsp fine salt. In a small pan over medium heat, melt the butter and 115ml cold water just until the fat melts and the water is starting to boil. Quickly pour into the flour bowl and mix with a cutlery knife until combined.

2 Knead in the bowl for 1min, or until the pastry comes together. Split into 2/3 and 1/3, wrap each portion in clingfilm and set aside at room temperature until needed.

3 For the filling, heat a large pan over medium heat and add the butter to the pan. Cook the onions for 15min, stirring occasionally, until very soft and translucent. Add the stock pot and 300ml cold water and cook for 5min, until most of the liquid has evaporated. Scrape onions into a large bowl and stir in the cheese, mustard, Worcestershire sauce and plenty of seasoning. Set aside to cool for 10min.

4 Preheat oven to 200°C (180°C fan) mark 6. Lightly flour a work surface and roll out the larger portion of pastry to 5mm thick and use to line a 23cm round, 4cm deep, fluted tart tin, leaving excess pastry hanging over the sides. Place tin on a baking tray.

5 Scrape the filling into the pastry case and spread to level. Brush the edges of the pastry with some of the beaten egg yolk. Re-flour the surface (if needed) and roll out the remaining pastry until it’s large enough to cover the top of the tin. Lay over the filling and pinch the edges to seal. Trim excess, if needed.

6 If you like, re-roll any trimming and stamp or cut out letters or shapes. Brush the top of the pastry with more egg yolk to glaze, then stick on decorations (if made) and brush again. Cut a small hole in the centre of the pastry to allow steam to escape.

7 Cook in the oven for 40-45min, or until golden brown and the edges are coming away from the sides of the tin. Leave to cool in the tin for 10min, before transferring to a board and serving with steamed greens, if you like.