Steve's Red Leicester pie

    2 hours 40 min

    This is a cheese pie that you can use as a basis for your own variations. You could put a thin layer of pickle on the pie base before filling. Another popular variation in our family is the addition of bacon. It's so simple, even I can manage it!

    14 people made this

    Serves: 8 

    • Pastry
    • 265g plain flour
    • salt to taste
    • 85g butter
    • 25g lard
    • 3 tablespoons cold water
    • Pie filling
    • 450g Red Leicester cheese, grated
    • 1 small onion, chopped
    • salt and pepper to taste
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons mustard
    • 3 eggs, beaten
    • 2 tomatoes, chopped
    • 1 egg, beaten

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:1hr  ›  Ready in:2hr40min 

    1. Stir together flour and salt. Rub in butter and lard until the texture resembles breadcrumbs. Stir in cold water 1 tablespoon at a time until you are able to gather the pastry into a ball. Wrap in cling film, and place in the refrigerator for an hour. Do not skip the resting of the pastry, as it is vital.
    2. Roll out one third of the pastry into a circle large enough to cover the top of the pie. Cut out a circle in the middle, using a mug/cup as a guide, to make a ring. Put four small cuts radiating out from the circle in the centre of the pastry, to allow the crust to expand without cracking. Recombine the off cuts with the rest of the pastry. Roll out the rest of the pastry to fit the base and the sides of a greased pie tin. Trim off the edges to make a neat pie.
    3. Prick the pastry in the tin with a fork, and brush with beaten egg. Bake at 190 C / Gas mark 5 for about 10 minutes.
    4. Combine grated cheese, onion, 3 eggs, Worcestershire sauce, salt and pepper. Stir well, then add the tomatoes and the mustard. Thoroughly combine the mix, and fill the baked pie case with it. Put the circular piece of pastry over the top of the pie, and squeeze the top to the base where they meet. Brush the top of the pie with beaten egg.
    5. Place the pie one shelf above the middle. Bake at 190 C for 45 minutes. Cover the top of the pie with foil, and cook for another 7 minutes.

    Make it vegetarian

    Try shop bought pastry or using vegetable suet instead of lard to make this a delicious vegetarian pie.

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    Average global rating:

    Reviews in English (2)


    excellent and works well with layered pickle or chutney  -  11 Jan 2006  (Review from Allrecipes US | Canada)


    Easy to put together and delicious as well....  -  13 Aug 2001  (Review from Allrecipes US | Canada)