Cheese and Onion Pie Recipe

Square image of a slice of cheese and onion pie with wholegrain mustard

Cheese and Onion Pie Recipe

Cheese, potato and onion pie, a true British classic, great as the centre of an evening meal or sliced and packed into a lunchbox or picnic!

Course Main Course

Cuisine British

Keyword cheese and onion and potato pie, cheese and onion pie, cheese and onion plate pie

Prep Time 20

Cook Time 1 50

Total Time 2 10

Servings Servings

Calories 602kcal

Author Brian Jones

Ingredients

For the Pastry:

200 g Flour 1½ Cups plus 1 tablespoon
50 g Lard 3 tablespoon + 1 teaspoon
50 g Butter 3 tablespoon + 1 teaspoon
3-4 tablespoon Water
Pinch of Salt
1 Egg (beaten)

For the Filling

2 Medium Onions 350g
1 Small-Medium Potato 100g (choose a floury variety of potato)
1 tablespoon Cooking Oil
100 g Mature Cheddar Cheese 1 Cup
1 tablespoon Wholegrain Mustard
15 g Parsley ¼-⅓ Cup (chopped)
1 teaspoon Black Pepper

Instructions

Add the flour and salt to the bowl of a food processor.
Dice the cold lard and butter into the food processor and pulse to form a rough breadcrumb texture.
Add the water to the pastry, pulsing until it just comes together.
Turn out onto a lightly floured surface and just bring it together to form a ball. Wrap with cling film and place in the fridge for an hour.
Peel and slice the onions into 5mm (¼") thick half-moon shapes.
Heat a 28cm or 11" frying pan (not nonstick) over a medium-low heat and add the cooking oil.
Add half of the sliced onions and allow them to caramelise for 45-60 minutes, stirring occasionally, then cool.
Bring a 20cm or 8" saucepan of water to the boil.
Peel and cut the potatoes into a 7-10mm (¼-½") dice. Add 1 teaspoon of salt to the water and throw in the potatoes.
Boil for 10 minutes before draining and cooling.
Grate the cheese and place it in a bowl, and when cooled, add the remaining ingredients for the filling. Mix well and set aside.
Take just over half of the pastry and roll out until 2-3mm (⅛") thick and large enough to fit your pie plate.
Dust the plate lightly with flour. Add the pastry to the pie, gently pushing it into the sides of the plate.
Add the pie filling.
Roll out the remaining pastry to the same thickness as the first piece.
Use a finger to apply a ring of water around the exposed pastry on the bottom of the pie. Add the lid, then use the prongs of a fork to seal, add any decoration you like and then brush with beaten egg.
Bake in the oven at 180°C or 350°F for 45-50 minutes and allow to cool for at least 20 minutes before cutting.

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