Ingredients: to make 6-8 portions
For the filling
• 100g (3 ½ ounces) Cheshire cheese
• 150ml (¼ pint) cream
• 1 medium sized egg
• 30g (1 ounce) butter
• Salt and pepper
For the pastry case
• Any high butter pastry, such as shortcrust, will do
• Egg yolks for glazing
Instructions:
• Chop the cheese and then pound in a mortar
• Add cream, egg and butter and mix together to make a thick cream (about the consistency of Cottage Cheese – add more cream if too dry, more cheese if too wet)
• Season with salt and pepper to taste
• Make a pastry tart case, about 25cm (10inches) diameter - you can use a tart tin if easier - and thin pastry lid
• Fill with cheese, cream, egg and butter mixture
• Put on pastry lid – seal and glaze with egg yolks
• Bake at 220°C/gas mark 6 for 40 minutes or until golden
• Allow to cool a little and serve
