Cheese and Onion Pie
Cheese and Onion Pie Say it: cheez and UN-yun pye
Cheese and onion pie is a classic English savory pie, eaten hot for lunch or supper and often found in Lancashire and across the north. A crisp all-butter shortcrust holds a soft, savory filling of sweet cooked onions, potato and sharp mature Cheddar, with a little English mustard for warmth. It is hearty but simple, with a golden crust and a molten, cheesy middle. Serve it warm, not piping hot, so the filling holds together when sliced.
Cheese and Onion Pie
Cheese and Onion Pie
Pronounced cheez and UN-yun pye
- Serves
- 4
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pastry
For the filling
Method
To make the pastry, whisk the flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs. Sprinkle over the ice-cold water a tablespoon at a time, tossing with a knife, until the dough just comes together; shape into two discs, one slightly larger, wrap, and chill for 30 minutes.
Melt the butter in a wide pan over medium-low heat. Add the onions and cook gently for 12-15 minutes, stirring now and then, until soft, sweet and pale golden; do not let them brown deeply.
Meanwhile, put the potatoes in a saucepan, cover with water, add a pinch of the salt and bring to a boil. Simmer for 8-10 minutes, until tender when pierced with a knife, then drain well and mash roughly.
Tip the onions, mashed potato, grated cheese, mustard, remaining salt and pepper into a bowl and mix gently until combined. Taste and adjust the seasoning; the filling should be savoury and cheesy.
Heat the oven to 400°F (200°C). Roll the larger pastry disc on a floured surface to a 12-inch (30 cm) round and line a 9-inch (23 cm) pie dish, pressing it into the corners. Spoon in the filling and level the top.
Roll the second disc to a 10-inch (25 cm) round, lay it over the filling, and trim the edges. Press the pastry edges together, crimp with a fork or your fingers, and cut two or three steam holes in the lid. Brush the top with milk.
Bake for 20 minutes, then reduce the oven to 350°F (180°C) and bake for 25-30 minutes more, until the pastry is deep golden and crisp and the filling bubbles at the steam holes. If the rim browns too quickly, cover it loosely with foil.
Let the pie stand for 10 minutes before slicing; this helps the filling set. Serve warm.
Regional variant: Lancashire Cheese and Onion Pie
Use 8 oz (225 g) Lancashire cheese in place of Cheddar, add 2 tbsp (30 ml) double cream to the warm onion and potato filling, and omit the mustard for a milder, crumblier pie. Keep the same all-butter shortcrust and baking times.
Cook's notes
- Keep the pastry cold and handle it lightly; overworking makes it tough.
- Drain the potatoes well and mash roughly so the filling does not become watery.
- For a crisper base, bake the pie on a preheated baking tray.
Serve with
Steamed greens, mushy peas, or a simple tomato salad; tea or a pale ale.
Make ahead and storage
Assemble up to 24 hours ahead, cover and refrigerate; add 10 minutes to baking. Reheat leftovers at 350°F (180°C) for 15-20 minutes.
