Cheese n Onion pie. 60g/2oz butter, cut into small pieces. 60g/2oz lard, cut into small pieces. 200g/7oz self-raising flour, plus extra for dusting. pinch salt. For the filling. 25g/1oz butter. 3 onions, roughly sliced. salt and freshly ground white pepper. 250g/9oz Lancashire cheese, (1/2 Feta & 1/2 strong cheddar substitute) coarsely grated. milk, for sealing and glazing.
Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).