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Cheese and Onion Pie Recipe

Cheese and Onion Pie

iamwinfred
This classic British bake wraps sharp cheddar and soft, buttery onions in a crisp, golden pastry crust. It's the kind of hearty comfort food that tastes like a cold-weather pub lunch, yet it's simple enough for a first-timer to nail. With everyday ingredients and easy steps, this recipe delivers rich, savory flavor in every slice.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine British
Servings 8 slices
Calories 390 kcal

Equipment

  • 9 inch ceramic pie dish
  • Rolling Pin
  • Large skillet
  • Mixing bowls
  • Pastry brush
  • Sharp knife
  • Wire cooling rack

Ingredients
  

  • 2 sheets shortcrust pastry store-bought or homemade for a double 9 inch pie
  • 2 tablespoons unsalted butter
  • 3 medium yellow onions finely diced
  • 3 cups extra sharp cheddar cheese shredded
  • 3 large eggs 2 for the filling, 1 for the egg wash
  • 1/4 cup whole milk
  • 1 teaspoon English mustard powder such as Colman's
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chives chopped, optional

Instructions
 

  • Preheat oven to 400°F (200°C). Lightly grease a 9 inch pie dish with butter.
  • Line the pie dish with one sheet of shortcrust pastry, trim the overhang, and prick the base with a fork. Chill in the refrigerator while making the filling.
  • Melt butter in a large skillet over medium heat. Add onions and a pinch of salt. Cook for 12-15 minutes until soft and lightly golden. Cool for 10 minutes.
  • In a large bowl, whisk 2 eggs, milk, mustard powder, salt, and pepper. Stir in the shredded cheddar, then fold in the cooled onions and chives (if using).
  • Pour the cheese and onion filling into the chilled pastry-lined dish, spreading evenly.
  • Cover with the second sheet of pastry, trim and seal the edges. Cut a few slits in the top for steam to escape.
  • Brush the top crust with egg wash (remaining egg whisked with a splash of milk or water).
  • Bake in the preheated oven for 40-45 minutes until the crust is deeply golden brown. Cover edges with foil if browning too quickly.
  • Cool on a wire rack for at least 15 minutes before slicing into 8 wedges. Serve warm.

Notes

  • Cook the onions low and slow until sweet and caramelized to avoid a sharp, raw taste.
  • Always cool the cooked onions before mixing with eggs to prevent the eggs from scrambling.
  • Grate your own cheddar from a block for a smoother, creamier melt instead of using pre-shredded bags.
  • Chilling the pastry-lined dish before filling helps the crust hold its shape during baking.
  • Let the pie rest for at least 15 minutes after baking so the filling sets properly before slicing.
  • Store leftover pie covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes.
  • Wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
  • For a variation, try swapping cheddar for Lancashire or Red Leicester, or add cooked diced potato or crumbled bacon to the filling.
  • Puff pastry can be used instead of shortcrust for a flakier, lighter crust; adjust baking time slightly.
  • This pie can be assembled completely and frozen unbaked for up to a month. Bake from frozen at 400°F, adding 15-20 minutes to the cook time.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 27gProtein: 15gFat: 25gSaturated Fat: 14gCholesterol: 95mgSodium: 470mgFiber: 1gSugar: 3g
Keyword british savory pie, cheddar pie recipe, cheese and onion pie
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