Name: Cheese, onion and kale pie with walnut pastry
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: Serves 6
Ingredients: 75g walnut pieces; 325g plain flour, plus extra for dusting; 160g cold unsalted butter, cubed; 1 large egg yolk; 400g floury potatoes, such as Maris Piper, peeled and cut into 5mm slices; 200g kale, tough stalks removed, leaves shredded; 25g unsalted butter; 3 large onions (about 600g), thinly sliced; 1 tbsp thyme leaves; 2 tsp English mustard; 100ml double cream; 250g vegetarian crumbly Lancashire cheese, crumbled; Whole nutmeg, for grating; 1 medium egg, beaten; A 23cm metal pie dish, about 4cm deep

Cheese, onion and kale pie with walnut pastry

Our cheese and onion pie recipe adds October kale and sliced potato to crumbly Lancashire, all baked in a toasted walnut crust for a vegetarian main.

Vegetarian

Serves6

Hands-on50 min, plus chilling and cooling

Oven50 min

DifficultyMedium

Slow cooking is what makes the onions here: 20 minutes over a low heat turns three large ones soft, sweet and pale gold before they meet anything else. Dark green leaves run through the filling in ribbons, so every slice shows its vegetables against the pale potato and melted cheese.

Why it’s so good: Lancashire melts to a soft, tangy creaminess without turning oily, and ground toasted walnuts make the pastry short and biscuity with a gentle bitterness.

Make it easy: Make the pastry and cook the onions the day before, then assemble and bake when needed.

Method

Toast the walnuts in a dry frying pan over a medium heat for 3-4 minutes, shaking often, until fragrant. Cool for 10 minutes, then blitz with the flour in a food processor until finely ground. Add the butter and a pinch of salt and pulse until the mixture looks like fine crumbs.

Add the egg yolk and 4 tbsp ice-cold water and pulse until the dough starts to clump, adding 1 tbsp more water only if it stays dry. Divide into two pieces, one slightly larger, flatten into discs, wrap and chill for 30 minutes.

Cook the potato slices in a large pan of boiling salted water for 5-6 minutes until just tender, adding the kale for the final 2 minutes. Drain well, then spread out on a tray lined with a clean tea towel to steam dry and cool.

Meanwhile, melt the butter in a large frying pan over a low-medium heat. Add the onions, thyme and a pinch of salt and cook for 20-25 minutes, stirring often, until very soft and pale gold. Stir in the mustard and cream, bubble for 1 minute, then leave to cool for 15 minutes.

Heat the oven to 200°C/180°C fan/gas 6 with a baking tray on the middle shelf. On a floured surface, roll the larger disc to a 32cm round about 3mm thick and use it to line the pie dish, leaving the excess hanging over the rim.

Gently fold the potatoes, kale, creamy onions and cheese together in a large bowl with a generous grating of nutmeg and plenty of black pepper. Taste and season, then pack into the pastry case, pressing down lightly.

Roll the smaller disc to a 26cm round. Brush the rim of the case with beaten egg, lay the lid on top and press the edges together firmly. Trim, crimp and cut 3 small slits in the top for steam, then brush all over with egg.

Bake on the hot tray for 20 minutes, then lower the oven to 180°C/160°C fan/gas 4 and bake for 25-30 minutes more, until the pastry is deep golden and the filling is piping hot. Leave to stand for 15 minutes before cutting.

Per serving (Serves 6)

Calories

855kcals

Fat

57g (30g saturated)

Protein

21g

Carbohydrates

61g (7.7g sugars)

Fibre

5.4g

Salt

1.1g

Quick wins, tips & make ahead

The baked pie keeps, covered, in the fridge for up to 3 days. Reheat slices in a medium oven for 15-20 minutes until steaming hot, or serve at room temperature with chutney.

Cavolo nero or spring greens can replace the kale. Cheshire or a mature Cheddar works instead of Lancashire; check the label to make sure the cheese is suitable for vegetarians.

The pastry contains nuts, so flag the pie to guests with allergies. For a nut-free crust, leave out the walnuts and add another 50g plain flour.