Red Onion and Saint Agur Pie

“The ideal accompaniment to the cold, dark nights, sweet red onions perfectly balance the savourysaltiness of Saint Agur in this classic winter warmer”


135g Saint Agur

4 large red onions

30g (for the pan) + 10g (for the tin) butter

5cl olive oil

20g brown sugar

250g flour

125g butter

10g turmeric

5g salt

8-10cl cold water

15g sesame seeds


To make the pastry, mix the turmeric with the flour, salt, sesame seeds and chunks of butter. Add the cold water, little by little, mixing to get a consistent texture. Create a ball with the mixture and wrap it in cling film. Leave to rest in the fridge for at least two hours.

For the topping, peel and slice the onions. In a large pan, melt the butter with the olive oil and add the sliced onions. Add salt and pepper and cook for 1-15 minutes on a medium heat. Sprinkle the sugar on top of the onions and continue to cook for 10-15 minutes until the onions become slightly caramelized. Set aside to cool.

Take the pastry out of the fridge and roll it out.Preheat the oven at 180C.

Grease a 22x25cm tin with butter. Roll out the pastry to 2/3mm thickness, then use two thirds of the pastry to line the tin. Be careful that the pastry sticks to the side of the tin.

Fill the case with the onion mixture and scatter the blue cheese in small pieces on top.

Cut the remaining pastry into 1cm wide strips and arrange the strips on top of the pie, crossing them to create a grid.

Cook the pie for 30-35 minutes in the oven. Once out, leave it to cool for 15 minutes before servingwith a salad or pasta.