Cheese and Onion Pie
Cheese and Onion Pie
Ingredients
For the Filling
- 3 onions, medium, finely sliced
- 25 g butter
- 20 ml olive oil
- 3 eggs, beaten (2 for filling, 1 for egg wash)
- 400 g strong mature cheddar cheese, grated
- to taste salt
- to taste black pepper
For the Pastry (Shop-Bought)
- 2 rolls shop-bought shortcrust pastry, 320g each, ready-rolled
For the Pastry (Homemade Alternative)
- 250 g plain flour
- 140 g cold unsalted butter, cut into small cubes
- 1 large egg
- 1 pinch salt
- 45 ml cold water
Instructions
- 1
Add 25g butter and 20ml olive oil to a large frying pan over a medium heat. Fry the 3 finely sliced medium onions until soft, which takes about 10 minutes.
⏱️ 10 min
- 2
Set the softened onions aside and let them cool completely. This will take approximately 30 minutes.
⏱️ 30 min
- 3
Grate 400g strong mature cheddar cheese into a large bowl.
⏱️ 2 min
- 4
Add the cooled onions to the grated cheese.
⏱️ 1 min
- 5
Add 2 beaten eggs to the cheese and onion mixture.
⏱️ 1 min
- 6
Season with a little salt and black pepper according to taste.
⏱️ 1 min
- 7
Mix all the filling ingredients together thoroughly until well combined.
⏱️ 2 min
- 8
Grease a 23cm metal pie tin with butter.
⏱️ 1 min
- 9
Using one roll of ready-rolled shortcrust pastry, line the bottom of the greased pie tin. Gently press the pastry into the tin, ensuring it covers the base and sides. Trim any excess pastry around the edges.
⏱️ 3 min
- 10
Place the pastry-lined tin into the fridge while you finish preparing the filling. This will be about 10 minutes, but it can stay longer if needed.
⏱️ 10 min
- 11
Remove the chilled pastry base from the fridge and spoon the entire cheese and onion filling mixture into it, spreading it evenly.
⏱️ 2 min
- 12
Beat the remaining 1 egg and use some of it to egg wash the rim of the pie base in the tin.
⏱️ 1 min
- 13
Take the second roll of ready-rolled shortcrust pastry for the lid. Carefully lift it and place it over the filled pie. Press down on the sides to seal the lid to the base pastry.
⏱️ 2 min
- 14
Use a fork to crimp the edges of the pie, creating a decorative seal. Make a small hole in the middle of the pie lid to allow steam to escape during baking.
⏱️ 2 min
- 15
Egg wash the top of the pie with the remaining beaten egg for a golden finish.
⏱️ 1 min
- 16
Preheat your oven to 190°C (170°C fan / Gas Mark 5).
⏱️ 10 min•🌡️ 190
- 17
Place the pie in the preheated oven and bake for approximately 40-50 minutes, or until the top is golden brown.
⏱️ 40 min•🌡️ 190
- 18
If the top of the pie starts to brown too quickly before the full baking time, cover it loosely with aluminium foil. Continue baking for an additional 8-10 minutes with the foil cover to ensure the bottom crust is fully baked through.
⏱️ 10 min•🌡️ 190
Kitchen Tools
Cheese and Onion Pie
For the Filling
- 3 onions, medium, finely sliced
- 25 g butter
- 20 ml olive oil
- 3 eggs, beaten (2 for filling, 1 for egg wash)
- 400 g strong mature cheddar cheese, grated
- to taste salt
- to taste black pepper
For the Pastry (Shop-Bought)
- 2 rolls shop-bought shortcrust pastry, 320g each, ready-rolled
For the Pastry (Homemade Alternative)
- 250 g plain flour
- 140 g cold unsalted butter, cut into small cubes
- 1 large egg
- 1 pinch salt
- 45 ml cold water
Instructions
- 1
Add 25g butter and 20ml olive oil to a large frying pan over a medium heat. Fry the 3 finely sliced medium onions until soft, which takes about 10 minutes.
⏱️ 10 min - 2
Set the softened onions aside and let them cool completely. This will take approximately 30 minutes.
⏱️ 30 min - 3
Grate 400g strong mature cheddar cheese into a large bowl.
⏱️ 2 min - 4
Add the cooled onions to the grated cheese.
⏱️ 1 min - 5
Add 2 beaten eggs to the cheese and onion mixture.
⏱️ 1 min - 6
Season with a little salt and black pepper according to taste.
⏱️ 1 min - 7
Mix all the filling ingredients together thoroughly until well combined.
⏱️ 2 min - 8
Grease a 23cm metal pie tin with butter.
⏱️ 1 min - 9
Using one roll of ready-rolled shortcrust pastry, line the bottom of the greased pie tin. Gently press the pastry into the tin, ensuring it covers the base and sides. Trim any excess pastry around the edges.
⏱️ 3 min - 10
Place the pastry-lined tin into the fridge while you finish preparing the filling. This will be about 10 minutes, but it can stay longer if needed.
⏱️ 10 min - 11
Remove the chilled pastry base from the fridge and spoon the entire cheese and onion filling mixture into it, spreading it evenly.
⏱️ 2 min - 12
Beat the remaining 1 egg and use some of it to egg wash the rim of the pie base in the tin.
⏱️ 1 min - 13
Take the second roll of ready-rolled shortcrust pastry for the lid. Carefully lift it and place it over the filled pie. Press down on the sides to seal the lid to the base pastry.
⏱️ 2 min - 14
Use a fork to crimp the edges of the pie, creating a decorative seal. Make a small hole in the middle of the pie lid to allow steam to escape during baking.
⏱️ 2 min - 15
Egg wash the top of the pie with the remaining beaten egg for a golden finish.
⏱️ 1 min - 16
Preheat your oven to 190°C (170°C fan / Gas Mark 5).
⏱️ 10 min•🌡️ 190 - 17
Place the pie in the preheated oven and bake for approximately 40-50 minutes, or until the top is golden brown.
⏱️ 40 min•🌡️ 190 - 18
If the top of the pie starts to brown too quickly before the full baking time, cover it loosely with aluminium foil. Continue baking for an additional 8-10 minutes with the foil cover to ensure the bottom crust is fully baked through.
⏱️ 10 min•🌡️ 190