by Deborah Shaw/Bonnie Born Ash
Last year Bonnie and Nicolas brought a fantastic Stilton and Walnut Pie to the BAGSC Holiday Party. This fabulous treat will be joining us at the 2010 BAGSC Holiday Party too! (Can’t wait.) Here’s the recipe:
Pastry for double 9” crust – your favorite recipe
For the filling -
2 eggs (or 3 if you glaze crust)
12 oz. cream cheese
Small bunch parsley, chopped
6 oz. Stilton, rind removed
6 oz. Walnuts, chopped
1 small onion, finely chopped
Salt and pepper
A little oil for frying
Preheat oven to 375 degrees.
Peel and finely chop the onion and sauté it in a little oil until just softened. Set aside to cool. Beat 2 eggs well, then mix in cream cheese, chopped parsley, salt and pepper to taste, and blend until smooth. Add the sautéed onion, the grated or crumbled Stilton, and well-chopped walnuts and blend well.
Line a 9” pie or tart pan with half the pastry. Smooth the cheesy filling into this. Roll out remaining pastry to make a lid, and seal it with a little water around the edges. Any pastry trimmings can be made into leaves or shapes to decorate the top, and fix these in place with a little beaten egg. Brush the rest of the beaten egg over the top of the pie to give a nice glazed finish. Bake for 45 minutes, and allow to the pie to cool before lifting out of the pan.