Wensleydale Pie
A classic English-inspired pie filled with a delicious blend of Wensleydale cheese and flaky pastry.
Ingredients
- ●250g Wensleydale Cheesecrumbly English cheese
- ●1 sheet Flaky Pastryhomemade or store-bought
- ●50g Butterunsalted
- ●2 Eggslarge
- ●100ml Milkwhole
- ●to taste Saltflaky sea salt
- ●to taste Black Pepper
- ●1 jar Intensely Sweet Pie Fillinghomemade or store-bought
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Roll out the flaky pastry on a lightly floured surface to a thickness of about 3mm.
- 3
Place the pastry into a 23cm (9in) pie dish, trimming the edges to fit.
- 4
In a separate bowl, mix the Wensleydale cheese with the milk, salt, and pepper.
- 5
Pour the cheese mixture into the pastry-lined pie dish.
- 6
Dot the top of the cheese with the butter.
- 7
Roll out the remaining pastry to a thickness of about 3mm, and use it to cover the pie.
- 8
Crimp the edges of the pastry to seal the pie, and cut a few slits in the top to allow steam to escape.
- 9
Brush the top of the pie with the beaten eggs.
- 10
Place the pie on a baking sheet and bake for 40-45 minutes, or until the pastry is golden brown.
- 11
Let the pie cool for 10-15 minutes before serving.