Food For Thought CHEESE PIE

Press, Volume CV, Issue 30998, 2 March 1966, Page 2

Food For Thought CHEESE PIE

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ALAN TREMAIN]

Many housewives are looking for meatless recipes during Lent, so here is another for the collection. This cheese pie is nice cooked, left to cool then heated as required. Use it as a main meal dish, as a party savoury or for a television supper. It will be enough for six servings. You will need: 12oz shortcrust pastry The Filling: Jib medium onions jib tomatoes loz butter loz plain flour 4 pint milk Pinch cayenne pepper Salt 'i teaspoon made mustard soz grated, strong Cheddar cheese Beaten egg for glaze. Method. Roll out the pastry on a lightly floured board into two large rounds. Use one to line the base of a nine-inch

deep pie dish. Cover with layers of prepared filling. Damp pastry edges and lift the pastry top into position. Press edges well together and trim off excess pastry. Flake up pastry edge and mark into a neat border with a fork. Brush top with beaten egg and decorate with leaves cut from pastry trimmings. Bake in a hot oven at 400 degrees for 40 to 45 minutes, till golden brown.

To prepare the filling, peel the onions and cook in boiling salted water till tender, about 15 minutes. Drain well and slice finely. Thinly slice the tomatoes. Melt the fat in the pan, add flour. Cook over gentle heat for two minutes then gradually blend in the milk to make a smooth sauce. Bring to boil, simmer for three minutes, stirring all the time. Mix in cayenne pepper, salt, mustard and cheese. Cool slightly. Layer onions, cheese sauce and tomatoes in the pie.