Wensleydale Pie with Intensely Savory Filling
A fusion of Chinese flavors in a traditional English pie, featuring flaky crust and a savory Wensleydale cheese filling.
Ingredients
- ●250g Wensleydale cheesecrumbly and mild
- ●1 sheet flaky pastryhomemade or store-bought
- ●2 tbsp intensely savory soy sauceor to taste
- ●3 cloves garlicminced
- ●1-inch piece gingergrated
- ●1/4 cup green onionschopped
- ●2 tbsp vegetable oilfor brushing pastry
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the pastry to a thickness of 1/8 inch (3 mm).
- 3
Cut out a circle of pastry large enough to fit a 9-inch (23 cm) pie dish.
- 4
Transfer the pastry to the pie dish and trim the edges to fit.
- 5
In a separate bowl, mix together the Wensleydale cheese, soy sauce, garlic, ginger, and green onions.
- 6
Spoon the cheese mixture into the pie crust.
- 7
Brush the edges of the pastry with vegetable oil.
- 8
Roll out the remaining pastry to a thickness of 1/8 inch (3 mm).
- 9
Cut out strips of pastry for a lattice-top crust.
- 10
Place the lattice strips on top of the pie and press the edges to seal.
- 11
Brush the top of the pie with additional vegetable oil and cut a few slits in the top crust to allow steam to escape.
- 12
Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is heated through.