This recipe is a good old family favourite. It can be served as a main meal and is equally delicious as part of a buffet.
- 8 oz (225g) plain flour
- 2 oz (50g) butter
- 2 oz (50g) Lard
- Pinch of salt
- ½ pint milk
- 4 eggs
- 10oz (250g) strong cedar cheese
- 2 large onions
- 1 tablespoon olive oil
- Ground black pepper
Pre-heat the oven to Gas mark 5 (375F 190C)
For the pastry, sift the flour into a large mixing bowl, cut the firm fat into cubes, add to the flour. Add the salt and rub the fat into the flour using your fingertips until the mixture resembles breadcrumbs. Add 2 tablespoons of water and mix the mixture with a round bladed knife until it forms ball of dough. Sprinkle a little flour onto a cold flat surface, and gently knead the dough. I recommend you leave the pastry in the refrigerator for about half an hour before rolling out.
Peel and slice the onions, heat 1 table of olive oil in a heavy based pan, add the onions and cook for about 5 minutes, or until tender. When cooked removed the onions and place on piece double layered kitchen roll to remove the excess fat. Leave to cool
Line a 11/12 inch (28/30cm) flan tin with the pastry. Place a piece of greaseproof paper in the bottom of the tin, and add some baking beans or rice, blind bake for 15 minutes. Leave to cool.
Place the milk and eggs in a large bowl and gently whisk. Add the cheese, salt and black pepper. Arrange the onions evenly over the pastry base. Pour the cheese mixture over the top of the onions. Place in the centre of the pre-heated oven and cook for 40-45 minutes. Serve with new potatoes and mixed salad.