Cheese & Onion Pie

A perfect vegetarian pie for lunch or dinner. Simple ingredients and unique British taste!

preparation: 30 minutes

making: 1 hour(s)

total: 1 hour(s) 30 minutes

servings: 6 slices

nutrition: 537 calories per serving

cuisine: British

Ingredients #

For crust pie #

  • 100g soft butter
  • 240g plain flour
  • a pinch of salt
  • 6 tbsp iced water 

For filling #

  • 750g potatoes
  • a pinch of salt
  • 4 white medium onions
  • oil for greasing
  • 200g mild cheddar cheese
  • salt, for taste 
  • black pepper, for taste

For eggwash #

  • 1 egg yolk 
  • 1 tbsp of milk 

Method #

Let’s start with crust pie

Flour with salt and butter in a bowl

Mix the flour with salt and chilled butter. Using a hand begin to knead.

Slowly add iced water (very cold water) and work with your hand until the dough comes together.

Divide the dough into two parts, wrap it with a cling film and refrigerate at least for half an hour. 

Let’s do Filling

Boil potatoes in fresh water with a pinch of salt.

Cook until tender then drain, mash them and set aside for later. 

Peel, quarter and slice onions. Grate cheddar cheese (or use ready-grated).

Onion in a pan in nice brown colour

Heat a few spoons of oil in a frying pan, add onion and fry until golden brown.

Mashed potatoes with seasonings, onion and grated cheese in a bowl

Add your onion to mash potatoes.

Cheese and Onion filling ready to make a pie

Season with salt and pepper, add grated cheese and use a spoon to mix it all. 

Preheat the oven to 200C and prepare an ovenproof dish.

I used an oval dish with a length of 28cm and a width of 19cm. 

Take the pastry out of the fridge.

On a floured surface, roll out both parts of the dough to a thickness of around 6 mm.

The rolled pastry on a tabletop, one lined in an ovenproof dish

Line the bottom of the dish with the first part of the pie crust.

To make it easier to spread the pastry on the dish after rolling out, roll it onto the rolling pin and roll it out onto the dish with the rolling pin.

Ovenproof dish lined with piue crust and filled with cheese and onion filling

Put into the filling and using a spoon even it out.

Covering the dish with a second layer of pie crust

Cover with the second layer of crust pie, pressing it down so that it sticks well. 

The top layer of a pie is nicely trimmed and closed on the edges

Trim the edges with scissors and close both layers with your fingers to create a pattern.

Let’s prepare eggwash

In a small bowl combine egg yolk and milk.

Top of the pie egg washed from the top just before baking

Brush the pastry with this mixture.

Cheese and Onion pie ready to be baked

Use a knife to make 4 holes in the centre of the dough to let steam run out.

Cheese and Onion pie nicely baked straight from the oven

Put your pie into the oven and bake for 25 minutes until nicely golden brown. 

Cheese and Onion pie nicely baked and cooled down, ready for slicing

After baking allows the pie to set and cool down for a bit before cutting.

Baked Cheese and Onion pie with a slice on a fork

Enjoy!