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READY IN 1 hr
30 mins
Cheese And Onion Pie Recipe

Cheese And Onion Pie

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

Cheese And Onion Pie is a versatile little beast, being handy for a snack, a starter, a summer lunch or a full meal. Best served cold with a salad, Cheese And Onion Pie uses a hot water crust pastry which, when baked, acquires a rich, shiny, golden-brown exterior, that is fairly crisp and water-resistant.

      Preparation Time: 30 Minutes

      Cooking Time: 1 Hour

Ingredients for Cheese And Onion Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
FOR THE HOT WATER PASTRY
1½ lb
plain flour (all purpose flour)
9 oz
butter
10 fl oz
whole milk
1
egg (for glaze)
FOR THE FILLING
2 oz
butter
2 large
onions
1¾ lb
Cheddar cheese
2 large
eggs
5 tablespoons
double cream (heavy cream)
 
sea salt and freshly-ground pepper

 

How to Cook Cheese And Onion Pie

  1. First, make the hot water crust pastry. Warm a large mixing bowl and sift in the flour. Make a well in the centre. In a small saucepan, heat the butter and the milk until almost boiling then pour the mixture into the well in the flour. Mix quickly until smooth then divide the pastry into two balls, one a little larger than the other, and roll out.
  2. For the filling, peel and finely chop the onions then melt the butter in a frying pan and gently fry the onions on a low heat until soft (about 10 minutes). Leave to cool; meanwhile, grate the cheese. When the onions are cooled, mix them into a bowl with the grated cheese, eggs, cream and the seasoning, and mix thoroughly with your fingers.
  3. Place the larger of the two pastries in the bottom of a lined, greased baking tin. Pour the cheese and onion mixture into the pastry case then moisten the edges with a little milk. Cover with the rolled-out top pastry, crimp the edges together carefully and trim off any excess pastry.
  4. Beat the egg yolk (from the pastry ingredients) and brush over the top of the pie. Make a hole in the middle about ¾" (2cm) in diameter and bake the pie in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 50 minutes until golden brown and the cheese is bubbling from the hole in the crust. Allow to cool before serving.

 
Graham GRAHAM'S HOT TIP:
To enjoy Cheese And Onion Pie at its best, serve with a simple salad tossed in Summer Oil Dressing
 
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Reviews of Cheese And Onion Pie

Rating 5 out of 5 - Many cooks will make this recipe again July 06 2014
i would definately recommend this to any cheese and onion pie lover. i added a few finely chopped spring onions as well for extra flavour.it tasted delicious.very easy recipe.thanks for posting it, ive put it in my favourite cook book
(4 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again March 12 2014
Delicious! This was simply the best I've ever made! Though I added a little Gruyere cheese to make up a slight shortage of Cheddar. Lovely and moist and slightly runny.....yum - will definitely be making again
(4 reviews)
 

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