Just awaiting picture – But you know what a Pie looks like

Garsdale Pie

Wensleydale Creameries make a fabulous range of cheeses and here I have used a Wensleydale flavoured with garlic and herbs (Garsdale cheese) to make this tasty pie. You can’t be pie.

This will make a 7’ pie


200g Self raising flour

50g lard

50g butter

1tsp salt

3tsp dried sage.

Cold water (to mix pastry)

250g Garsdale Wensleydale cheese

2 large ripe tomatoes

1 small onion

1 egg


Pre heated oven gas 6 electric 170c

Measure the flour and salt into a bowl and rub in the butter and lard, the mixture needs to resemble fine bread crumbs mix in the dried sage.

Mix in enough cold water to bring the mixture together. Form into a ball wrap in cling film and put the fridge to rest.

Slice the tomatoes, onion and cheese.

When the pastry has half an hour to rest or as long as you can give it, roll it out on a floured surface and line the flan tin. (It’s best to use metal tin as this helps the pastry to bake more evenly and become crisper.

Layer the cheese, tomato and onion in alternate layers giving a twist of salt and freshly ground black pepper on every layer.

When the case is full, brush the edges with beaten egg and roll out the top of the pie with the remaining pastry. Trim the edges and bake for 35 -40 minutes until golden.

Allow to cool before removing from the pie tin. This cheese hold its shape and does not melt too much so the layers look so inviting with a fresh green salad served at the side.


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