Croome Cheese & Onion Pie

Ingredients:

• 1 block shortcrust pastry (for base and lid)

• 2 large onions, thinly sliced

• 30g butter

• 1 tbsp olive oil

• 200–250g Croome Worcestershire Gold grated

• 1 tbsp plain flour

• 100ml milk

• 1 tsp English mustard (optional)

• Salt & black pepper

• 1 egg (for glazing)

‍

Method:

1. Slow-cook the onions - Gently cook the sliced onions in butter and olive oil over low heat for 15–20 minutes until soft, sweet and lightly golden. Don’t rush this — flavour builds here.

2. Make it creamy - Stir in the flour and cook for 1 minute. Gradually add the milk, stirring until slightly thickened. Remove from heat.

3. Add the cheese - Fold in the grated Croome cheddar and mustard (if using). Season well with salt and black pepper. Let cool slightly.

4. Assemble the pie - Line a pie dish with pastry. Spoon in the cheesy onion mixture. Top with pastry lid, seal edges and crimp. Cut a small steam hole in the centre.

5. Bake - Brush with beaten egg and bake at 190°C (fan 170°C) for 30–35 minutes until golden brown and crisp.

‍

Tried this recipe at home? We’d love to see your creations. Share your photos and tag us on social media to be featured on our page and inspire other food lovers.