“I loved Saturdays because Saturday was pie day,” remembers John Partridge, who has just released his debut cookbook, There’s No Taste Like Home.
“Mum would pick me up from dancing and go to Stone’s bakery and get the pies. I would get a meat pie. They were delicious. I used to salivate all the way there at the thought of one. I still do.
“It wasn’t a Saturday without dancing and a pie.”
John’s Cheese and onion pie recipe (Serves 6-8)
Cooking time: 1 hour 15 minutes, plus 1 hour chilling
For the pastry:
425g self-raising flour, plus extra for dusting
120g unsalted butter, chilled and cubed, plus extra for greasing 1/2tsp salt
25g walnuts, ground
25g Pecorino cheese, grated
25g Parmesan cheese, grated
1 egg yolk, lightly beaten
100-150ml iced water
1 Beaten egg, to glaze
For the filling:
1 potato, peeled and cubed 1 small sweet potato
3 large onions, sliced
2tbsp plain flour
200g Lancashire cheese, or Cheddar cheese, grated
1tbsp mascarpone cheese
1tsp English mustard
1tsp Worcestershire sauce
1tsp Tabasco sauce
Salt and pepper
1. First put the flour, butter and salt into a food processor. Pulse. Add ground walnuts and cheeses, pulse briefly, add the egg yolk and pulse again. Add the water a few drops at a time.
2. Cut off one-third of the dough for your pie lid. Flatten both pieces into discs, wrap in cling-film and chill for about an hour.
3. Meanwhile, make the filling. Cook the potato cubes in salted boiling water for about 10-15 minutes until tender. Drain.
4. Pierce the sweet potato with a fork. Cook in the microwave on high for 8-10 minutes. Cut in half, scoop out the insides. Mash.
5. Put onions and milk into a mi- crowave. Cook on high for 8-10 minutes, stirring halfway through.
6. Tip the onions and milk into a large saucepan over a medium heat. Sprinkle over the flour, stir and cook off the flour for a few minutes. Stir in the potatoes, and then the rest of the filling ingredients. Set aside.
7. Roll out the larger pastry disc to press into the edge of the dish. Bake for 15 minutes.
8. Remove from the oven and spoon in the filling. Roll out the smaller piece of pastry to fit the top of your pie. Brush beaten egg around the rim of the pastry base, gently lay your lid on and fork to seal. Make a slit in the middle of your pie.
9. Wash with beaten egg and bake for 30 minutes until golden.
There’s No Taste Like Home by John Partridge, is published by Mitchell Beazley, priced £20. Available now.