Why I Love This Recipe

The Cheese and Onion Pie is a comforting, simple, and classic British dish that’s both satisfying and delicious. I love this recipe because it relies on a few quality ingredients—just cheese and onions, with no unnecessary frills. The buttery, short pastry is the perfect vehicle for the rich, cheesy filling. It’s a dish that can be enjoyed on its own as a hearty snack or paired with a fresh salad or vegetables for a more complete meal. Plus, it’s incredibly easy to prepare and requires very little hands-on time, making it perfect for busy days when you need something comforting.

Cheese and Onion Pie

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8 servings
Calories per Serving: 617 kcal

Ingredients

• 500g plain flour
• 250g cold butter, diced
• 2 large onions, finely chopped
• 500g vegetarian mature cheddar, grated
• 3 large eggs
• Pinch of salt (for pastry)
• 3 tablespoons water (for microwaving the onions)
• Additional salt and black pepper, for seasoning the filling

Instructions

1. Make the Pastry:

• In a food processor, combine the plain flour, cold butter, and a pinch of salt. Pulse until the mixture resembles breadcrumbs, with no large butter pieces remaining.
• Gradually add 5-6 tablespoons of cold water, pulsing as you go. Continue until the dough starts to come together into a ball.
• Remove the dough from the processor, wrap it tightly in cling film, and chill it in the fridge for at least 30 minutes.

2. Prepare the Onions:

• If using a microwave, place the finely chopped onions in a heatproof bowl with 3 tablespoons of water, cover, and microwave on high for 8-10 minutes, stirring halfway through, until the onions are soft and tender.
• Alternatively, cook the onions in a pan with water over medium heat for 10-15 minutes, until they become soft and tender.
• Once cooked, let the onions cool, then drain off any excess water.

3. Prepare the Filling:

• In a bowl, mix the cooled onions and grated cheddar.
• Season generously with black pepper and a pinch of salt.
• Lightly beat 2 of the eggs in a separate bowl, then stir them into the onion-cheese mixture until fully combined.

4. Assemble the Pie:

• Preheat the oven to 200°C (fan 180°C), or gas mark 6.
• Take the chilled dough and cut off one-third of it to use for the top of the pie later. Set aside and return it to the fridge.
• Roll out the larger portion of pastry on a floured surface to fit a shallow pie dish (about 25cm x 6cm).
• Use the rolled pastry to line the dish, pressing it gently into the edges. The pastry is quite short, so you may need to patch up any cracks. Trim the excess pastry around the edges.

5. Fill and Top the Pie:

• Pack the prepared cheese and onion filling into the pie shell and smooth over the top.
• Roll out the remaining pastry (the reserved third) until it’s about the thickness of a £1 coin.
• Lightly beat the remaining egg and brush a little onto the lip of the pie dish to help seal the top pastry.
• Place the rolled-out pastry on top of the pie, sealing the edges by trimming off the excess and crimping or pressing down with a fork.
• Make a small steam hole in the center of the pie with a fork.
• Brush the top of the pie with the remaining beaten egg for a golden finish.

6. Bake the Pie:

• Place the pie in the preheated oven and bake for 40 minutes, or until the pastry is golden brown and crisp.
• Once cooked, remove from the oven and let it cool for 10 minutes before cutting into slices.

Tips and Tricks

• Chill the dough: Chilling the pastry before rolling it out makes it much easier to work with, and helps to prevent shrinking during baking.
• Onion tip: Cooking the onions in water before adding them to the filling ensures they are soft and tender, without being too greasy from raw onion juices.
• Cheese selection: While I love using vegetarian mature cheddar for its rich flavor, you can swap it for any other sharp, aged cheese of your choice, such as gruyère or a strong red Leicester.
• Freezing the pie: This pie can be frozen before baking. Simply assemble the pie, wrap it tightly, and freeze for up to 3 months. When ready to bake, just cook from frozen for about 50-55 minutes, checking for golden, crispy pastry.
• Serving suggestion: Serve with a side salad or steamed vegetables for a light and balanced meal.

Notes

• No need for extra seasoning: Since this recipe keeps the ingredients simple, the cheese and onions are the stars of the show. Don’t overdo it with herbs or spices.
• Egg wash: Brushing the top of the pastry with beaten egg gives the pie a beautiful golden finish. You can also add a bit of milk for a slightly softer, lighter finish if you prefer.
• No need for potatoes: A classic cheese and onion pie doesn’t require the addition of potatoes—keep it simple and let the onions and cheese do the talking.

FAQs

1. Can I use a different type of cheese?
   Yes, feel free to swap the mature cheddar for any cheese you prefer, but keep in mind that the flavor of the pie will change. Sharp cheeses work best.

2. Do I need to cook the onions beforehand?
   Yes, cooking the onions beforehand ensures they are tender and reduces the amount of moisture they release into the pie filling.

3. Can I make this pie ahead of time?
   Yes, you can make the pie in advance and store it in the fridge for up to 2 days before baking. You can also freeze it before baking for a later date.

4. How can I make this gluten-free?
   Use a gluten-free plain flour blend and check the cheese packaging for any hidden gluten.

Storage

• Refrigerator: Store leftover pie slices in an airtight container in the fridge for up to 3 days. Reheat in a warm oven until heated through.
• Freezer: This pie can be frozen before baking. Wrap it tightly in foil or plastic wrap and freeze for up to 3 months. Bake directly from frozen at 200°C for about 50-55 minutes.
• Reheat: To reheat individual slices, place them in a preheated oven at 180°C (fan 160°C) for about 10 minutes or until heated through.

The Cheese and Onion Pie is the perfect comfort food that relies on simple ingredients to deliver big flavor. It’s rich, cheesy, and satisfying, and you’ll love the flaky, buttery pastry that perfectly complements the filling. Whether you’re serving it for lunch, dinner, or as part of a picnic spread, it’s sure to be a crowd-pleaser