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Cheese and Onion Pie with Smoky Baked Beans
Introduction from George Darbyshire
This pie takes inspiration from the cheese and onion pies my mum makes at our family’s chip shop. For me, it was always with chips and beans – absolute comfort and a combination that still feels unbeatable on a cold day, which is quite common here in Buxton. Slow-cooked onions, plenty of strong cheese and crisp shortcrust pastry, baked until golden and sliceable. The smoky baked beans bring a bit of tang and spice that cuts through the richness, turning this into a plate that’s as homely as it gets.
Ingredients
Method
Preheat the oven to 200°C/180°C fan. Roll out two-thirds of the shortcrust and line a 30cm shallow pie dish, leaving some overhang. Prick the base with a fork, line with baking paper and fill with baking beans. Blind bake for 20 minutes, then remove the paper and beans and bake for an additional 5 minutes, until lightly golden. Leave to cool slightly. Place the pastry in the fridge for 30 minutes, or in the freezer for 10–15 minutes, just to help it keep its shape.
Heat the butter and olive oil in a large pan, then add the onions, salt, white pepper and Worcestershire sauce. Cook gently for 25–30 minutes until soft and golden. Stir in the mustard, then fold through the cheeses until you’ve got a thick, rich filling. Let it cool a little.
Spoon the mixture into the pastry case and smooth it out evenly. Roll out the remaining shortcrust and lay it over the top, sealing with the edges of the base. Trim, crimp and cut a couple of steam holes, then brush with the egg glaze. Bake for 35–40 minutes until the pastry is golden brown and crisp. Leave to rest for 15 minutes before slicing.
For the beans, heat the olive oil in a pan and gently cook the shallots and garlic for 5 minutes until softened. Stir in the smoked paprika, chipotle paste and vinegar, letting it sizzle for a minute. Add the tomatoes, sugar, stock cube and salt, then simmer for 10 minutes until slightly thickened. Stir in the beans and cook for an additional 15 minutes until the sauce is rich and glossy.
Serve big slices of the pie with chips and a ladle of smoky beans for the kind of comfort food that never goes out of fashion.
Reviews
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