🇬🇧 United Kingdom · Food
Cheese and Onion Pie
By eatmundo · July 6, 2026
🇬🇧 UKA classic Northern English comfort food, this savory pie features a rich, creamy filling of caramelized onions and mature cheddar cheese, all encased in a crisp shortcrust pastry. A true taste of home, perfect for a cozy meal.
Ingredients
check them off as you prepareHow to Make It
- 1
To begin the pastry, rub 125g cold butter, cut into cubes, into 250g plain flour with a pinch of salt in a large bowl until the mixture resembles fine breadcrumbs. Gradually add about 4-5 tablespoons of ice-cold water, mixing with a knife until the dough comes together. Form into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes; this chilling time helps prevent shrinkage.
- 2
While the pastry chills, prepare the onions: Melt 2 tablespoons of butter in a large pan over medium heat. Add 3 large onions, thinly sliced, and a pinch of salt. Cook gently for 20-25 minutes, stirring occasionally, until deeply softened and lightly caramelized. Do not rush this step, as sweet, soft onions are key to the pie's deep flavour.
- 3
Prepare the filling base: Peel and boil 2 medium potatoes (about 300g) until tender. Drain them thoroughly and mash roughly in a bowl. Grate 200g strong cheddar cheese and set it aside. Preheat your oven to 190°C (375°F/Gas Mark 5).
- 4
Combine the filling: Add the softened onions, half of the grated cheddar cheese, 100ml milk, and a generous pinch of black pepper to the mashed potatoes. Mix everything well until just combined and creamy. Taste and adjust seasoning if needed – it should be rich and comforting.
- 5
Assemble the pie: Divide your chilled pastry into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion to line a 23cm (9-inch) pie dish, leaving an overhang. Spoon the potato, onion, and cheese filling into the pastry-lined dish, spreading it evenly.
- 6
Add the top and seal: Sprinkle the remaining grated cheddar cheese over the filling. Roll out the second pastry portion to form a lid. Place it over the filling, trim the edges, and crimp to seal firmly around the rim. Make a small slit in the center of the lid to allow steam to escape during baking.
- 7
Bake to golden perfection: Brush the top of the pie with a little beaten egg for a beautiful golden finish. Bake in the preheated oven for 40-45 minutes, or until the pastry is beautifully golden brown and the filling is bubbling gently. If the crust browns too quickly, you can cover it loosely with foil.
- 8
Rest and serve: Once baked, remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving. This resting time allows the filling to set slightly, making for cleaner slices. It’s wonderfully comforting served with some simple baked beans or a crisp green salad.
Frequently Asked Questions
What type of cheese is best for the filling of a Cheese and Onion Pie?+
A mature or sharp cheddar is ideal for its robust flavor and good melting qualities. For extra depth, you can combine it with a crumbly Lancashire or Red Leicester.
Should the potatoes be cooked before being added to the pie filling?+
Yes, it's best to par-boil and mash or thinly slice and partially cook the potatoes before adding them. This ensures they are tender and fully cooked when the pie finishes baking.
How can I prevent the bottom pastry of my Cheese and Onion Pie from becoming soggy?+
Blind bake the pie crust thoroughly before adding the filling. Additionally, ensure the onion and potato mixture is not overly wet; drain any excess liquid if needed.
At what temperature and for how long should the Cheese and Onion Pie be baked?+
Bake at 180°C (350°F) for 35-45 minutes, or until the pastry is golden brown and the filling is hot and bubbly. If using a top crust, it should be evenly golden.
🇬🇧 UKMundo Match
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