Lancashire cheese, leek and onion pie recipe | Sainsbury`s Magazine (2024)

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Serves: 6

Lancashire cheese, leek and onion pie recipe | Sainsbury`s Magazine (2)Prep time: 45 mins

Lancashire cheese, leek and onion pie recipe | Sainsbury`s Magazine (3)Total time:

Lancashire cheese, leek and onion pie recipe | Sainsbury`s Magazine (4)

Recipe photograph by Kris Kirkham

Recipe by Angela Boggiano

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A new take on the classic cheese and onion pie using mild creamy Lancashire cheese in the mix

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Nutritional information (per serving)

Calories

696Kcal

Fat

45gr

Saturates

28gr

Carbs

52gr

Sugars

5gr

Protein

18gr

Salt

1.2gr

Lancashire cheese, leek and onion pie recipe | Sainsbury`s Magazine (7)

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.

See more of Angela Boggiano’s recipes

Lancashire cheese, leek and onion pie recipe | Sainsbury`s Magazine (8)

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.

See more of Angela Boggiano’s recipes

Subscribe to Sainsbury’s magazine

Rate this recipe

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Ingredients

For the pastry
  • 300g plain flour, plus extra to dust
  • 150g cold salted butter, diced
  • 1 medium egg
  • 3 tbsp milk
For the filling
  • 350g new potatoes
  • 40g butter
  • 4 leeks, trimmed, halved lengthways and roughly chopped
  • 1 bunch spring onions, trimmed and chopped
  • 4 tbsp full-fat crème fraîche
  • 2-3 tsp wholegrain mustard, to taste
  • 1 x 20g pack chives, chopped
  • 200g Lancashire cheese, grated

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Step by step

Get ahead

Make the pastry ahead and chill for up to 2 days, or freeze. You can assemble the pie up to 24 hrs ahead; allow an extra 10-15 mins when baking from chilled.

  1. To make the pastry, put the flour and a pinch of salt in a large bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Beat together the egg and milk, then very gradually add just enough to the flour mixture to start forming a dough – reserve the leftover egg-milk mixture for glazing the pie. When the pastry starts to stick together in clumps, knead it lightly until it forms a ball. Wrap and chill for at least 30 minutes.
  2. For the filling, bring the potatoes to the boil in a pan of salted water. Simmer for 18-20 minutes or until tender. Drain and set aside to cool, then cut into thin slices.
  3. Meanwhile, heat the butter in a large pan, add the leeks and spring onions, season, then cover and cook gently for 10-12 minutes until very soft, stirring halfway through. Remove the lid and cook off any excess moisture, then take off the heat, stir in the crème fraîche, mustard and chives, and season to taste. Set aside to cool.
  4. Preheat the oven to 180°C, fan 160°C, gas 4. Put a baking tray in the oven to heat.
  5. Dust the work surface with a little flour and roll out two-thirds of the pastry. Line a 1.5-litre pie dish (measuring about 20cm across the base, 25cm across the top) with the pastry, using your rolling pin to help lift the pastry.
  6. Arrange half of the cooled sliced potatoes on the pastry base. Add half of the cooled leek filling, followed by half of the cheese. Repeat with the rest of the potatoes and leek filling, then finish with the remaining cheese.
  7. Roll out the remaining pastry to make a lid. Brush the pastry rim with the reserved egg-milk mixture, then lay the pastry lid on top of the filling and use your fingertips, or the end of a knife or fork, to seal the edges. Trim away any excess pastry; you can use these trimmings to make decorations for the lid. Brush with more glaze and make a steam hole in the lid, then place on the hot baking tray and bake for 35-40 minutes until the pastry is golden and crisp. Allow to sit for 15 minutes before cutting into wedges to serve.

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Lancashire cheese, leek and onion pie recipe | Sainsbury`s Magazine (2024)

FAQs

How do you keep the bottom of a cheese and onion pie from getting soggy? ›

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Why do people eat cheddar cheese with apple pie? ›

The cheese-apple pie connection traces back to England, where both cheddar and apple pie are said to have originated. In the 17th and 18th centuries, a dairy-based sauce often topped English pies, such as custard. Somehow, some folks decided to try out cheddar along the way, and the rest was history.

Should I bake the bottom pie crust first? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

What is the secret to crispy bottom pie crust? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Is it illegal to sell apple pie without cheese in Wisconsin? ›

Let's begin with one of the most frequently cited state laws, which reportedly requires that “all apple pie in Wisconsin must be served with a slice of cheese on it.” Sadly, despite the law's prevalence among weird-law lists, the law itself is just a myth.

What is it called when you put cheese on apple pie? ›

Apple pie served with a slice of cheese on top is often referred to as "apple pie with cheddar." The combination of the sweet, warm apple pie with the savory and slightly tangy flavor of cheddar cheese is a popular and traditional pairing in some regions.

Why is pie with ice cream called a LA mode? ›

Pie à la Mode (literally "pie in the current fashion"/ "fashionable pie") is pie served with ice cream. The French culinary phrase à la mode used in the name of this American dessert is also encountered in other dishes such as boeuf à la mode (beef à la mode).

How do I stop the bottom of my pie being soggy? ›

5 Ways to Prevent Soggy Pie Crust
  1. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. ...
  2. Brush With Egg. ...
  3. Brush With Chocolate. ...
  4. Bake on a Hot Baking Sheet. ...
  5. Keep Moisture Out.
May 1, 2019

How do you make a bottom pie not soggy? ›

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

What to put on bottom of pie crust to keep it from getting soggy? ›

“Before you add your pie filling, mix together about a teaspoon of all-purpose flour and a teaspoon of white granulated sugar, then dust the mixture on the bottom of your pie crust,” recommends Stacey.

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