Back into pie mode for the weekend, and what was a chip shop favourite of mine when growing up in Manchester. Gather the makings.
First the pastry. Flour, butter, baking soda and some salt into a food processor, some cold water added, then removed and kneaded into a ball. Wrapped in clingfilm and in the fridge for an hour.
Got on with peeling and dicing the potato, into salted water for about 20 minutes and left to drain. Finely sliced an onion, and grated the mature cheddar cheese. Removed the pastry from the fridge, rolled it out and put into the tins, leaving enough pastry for the lids later. I blind baked the cases for about 10 minutes before removing from the oven. Meanwhile, cooked the onion in some butter for about 5 minutes until they'd softened.
Added a couple of spoons of flour, mixed together, then gradually added milk. Once all incorporated, added the cheese, some mustard powder, salt and pepper, and lastly the cooked diced potato.
Pastry cases out of the oven and filled with the cheese and potato mix.
Rolled out the rest of the pastry and made lids.
Into the oven for about 25 minutes until going slightly brown.
Cooled for 10 minutes and removed from cases.
Good eating, whether hot or cold.