Cheese Cookery- 1965


Cheese Custard Pie


  • ½ recipe standard shortcuts pastry
  • ½ pint milk
  • ¼ lb Cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ½ teaspoon grated onion, 
  • 3 eggs


Line an 8-inch pie tin wit shortcrust pastry. Prick pastry all over, and cook 20 minutes. In a 450◦ over (Reg. 6.). Remove from oven, cool flan slightly, then fill with cheeses custard made as follows: Scald milk.  Remove from heat and add grated cheese, Stir until cheese is melted. Add crust with this mixture and bake in a slow over (325 ◦ - Reg.2), until custard is firm – about 45 minutes. Serve hot.


Cheese Turnovers


  • 3 slices streaky bacon
  • ¼ pint of cream or unsweetened condensed milk
  • ¼ pint cream or unsweetened condensed milk
  • ¼ lb. grated cheese
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • ½ teaspoon curry
  • 2 eggs
  • ½ lb. standard short-crust pastry


Fry bacon until crisp, then mince the bacon finely. Whip cream. Fold cream into bacon together with grated cheese, mustard, salt curry and well-beaten eggs. Keep back a little egg to brush turnovers. Roll pastry very thin. Cut it in squares. Place a spoonful of the cheese filling in the centre of each. Moisten edges lightly with water, fold over, pinch edges together, or press with the tins of a fork. Brush turnovers with beaten egg and bake 20 minutes in a 450◦ (Reg.6) oven.

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