Brother David baked in Cartmel Crusader Ale Crust with Pickled Onions

Ingredients

• 200 gBrother David cheese
• 120 grye flour
• 120 gplain flour
• 350 mlCrusader Ale
• 4baby onions
• 4baby leeks
• 120 mlmalt vinegar
• 30 gsugar
• 12 gsalt

Instructions

1. 1

   Make the dough

   Mix the rye flour, plain flour and Crusader Ale into a bread dough, then leave it to prove.

2. 2

   Wrap the cheese

   Cut the cheese into two pieces for each person. Knock back the dough, wrap it around the cheese, then chill the wrapped portions in the fridge.

3. 3

   Pickle the onions

   Bring the malt vinegar, salt and sugar to the boil. Add the peeled baby onions and cook until soft, then leave them to cool in the liquid.

4. 4

   Bake and serve

   Bake the wrapped cheese for 8 minutes. Grill the baby leeks and serve them with the cheese and pickled onions.

What is ale-crust baked cheese?

This starter wraps cheese in bread dough made with ale, then bakes it until the crust is cooked and the cheese is warm. Its ingredients give it a distinctly British, Cumbrian feel, with Cartmel Crusader Ale and local-style cheese at the centre.

The recipe’s appeal is the contrast between the rich cheese, earthy rye in the crust and sharp-sweet onions. Grilled baby leeks add a mild savoury note alongside the pickles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 17g protein, 49g carbs, 18g fat.

The flour and ale provide most of the carbohydrates, while the cheese contributes much of the fat and protein. The onions, leeks and pickling liquid add comparatively little energy, though the salt and cheese contribute sodium. Balance the plate with a generous side salad or extra vegetables.

Building the ale dough

Flour blend: rye flour brings an earthy flavour, while plain flour gives the dough a more familiar bread character. The ale supplies the liquid and contributes flavour.

Proving: let the dough rise before shaping, as the method directs. The recipe does not specify a proving time, so use the dough’s rise as your cue rather than relying on a fixed duration.

Wrapping the cheese

Portions: the recipe calls for two pieces of cheese per person, giving eight pieces in total for four servings. Keep the dough wrapped around the cheese so it forms a casing for baking.

Chilling: put the wrapped portions in the fridge before baking, as instructed. This gives the dough time to firm up after shaping.

Getting the onions tender

Pickling liquid: bring the malt vinegar, salt and sugar to the boil before adding the peeled onions. The sugar softens the vinegar’s sharpness, while the malt vinegar gives the onions a rounded tang.

Doneness: cook the onions until soft, then let them cool in their liquid. The recipe does not give a cooking time, so check their texture as they cook.

Baking and grilling

Cheese parcels: bake them for 8 minutes, as specified. Since no oven temperature is provided, use your usual judgement for baking bread dough and check that the crust is cooked through.

Baby leeks: grill them while the parcels bake if your timing allows, turning as needed so they cook evenly. Serve the leeks with the hot cheese and cooled onions.

Serving the starter

Serve each portion with pickled onion and grilled baby leek so the plate includes all three contrasting elements. Cut into the crust at the table to reveal the cheese inside.

For a fuller starter, add a simple leafy salad or another crisp vegetable on the side. Keep extra pickling liquid separate, so diners can add it to taste.

Recipe notes & tips

• Peel the baby onions before adding them to the hot pickling liquid.
• Leave the onions to cool in their liquid so they take on its flavour.
• Divide the cheese into eight pieces before wrapping, as the recipe calls for two pieces per person.
• Chill the wrapped cheese parcels before baking.
• Have the leeks ready to grill while the cheese bakes for its 8 minutes.

Variations

• Sharper onions: add a little extra pickling liquid to the plate at serving time.
• More rye character: adjust the flour balance towards rye while keeping the dough workable.
• Herbed leeks: season the grilled leeks with chopped fresh herbs before serving.
• Salad side: serve with crisp leaves to add freshness alongside the rich cheese.
• Smaller starter: make smaller cheese parcels and divide them among the same four servings.

Common mistakes to avoid

• Skipping the prove: the dough needs to rise before shaping; allow it to prove rather than wrapping immediately.
• Wrapping unevenly: thin spots can leave cheese exposed; cover each piece of cheese with dough.
• Draining the onions too soon: let them cool in the pickling liquid as directed.
• Overcooking the parcels: bake for the specified 8 minutes and check the crust, since the temperature is not given.
• Forgetting the leeks: grill them to serve alongside the cheese, rather than leaving them uncooked.

How to store

Refrigerate leftover cheese parcels and pickled onions promptly in separate covered containers and use within 2 days. Reheat the parcels in an oven until hot, and serve the onions chilled or at room temperature; grilled leeks are best freshly cooked.

Frequently asked questions