Tasty Cheese & Onion Pie

Shortcrust pastry stuffed full of cheese, onions and leeks. This pie deliver a great big flavour hit and just so satisfying to eat.

I have been trying out a few new savoury recipes and one that I particularly wanted to try was a simple but very tasty Cheese & Onion Pie.  For that I wanted the type of pie that would be good whether eaten warm or cold.  Since the warmer days are approaching I often like to eat something cold, rather than hot, for dinner and this type of pie would fit the bill perfectly.

In previous pies of this type I have included some potato but for this one I decided to use some other onion related vegetables.  Although I used a medium cheddar cheese for my pie different cheeses, Red Leicester, Cheshire, Lancashire etc would all be good.  Even a combination of cheeses would work well, to suit tastes.

For the vegetables I used onion, leeks, spring onions(scallions) and some chives.  I wanted to mix all of those, cooked to soften and sweeten them, into the cheese.  However, I also wanted a thin layer just of onions to lay underneath the main filling.  Therefore I used two pans to soften them ready to mix in and it worked very well.

My pie baked up very well, in a round 8 inch(20 cm) cake tin with a removable bottom.  I allowed it to cool for about 20 minutes and then took it out of the cake tin and left it on a wire rack until completely cooled.

I must say that it tasted very good indeed when I sliced it and tasted it.  In fact, I think this would be perfect warm with some summer veg or some salad.  It would be just as good served cold for lunch, or taken on a picnic, when such things may be allowed again.

If you like this recipe you may also be interested in my Cheese & Potato Pie

Cheese & Onion Pie

Cheese & Onion Pie – Video

Ingredients:

For the pastry:

  • 200g(1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
  • 100g(7 tbsp) cold unsalted butter, cut into cubes
  • 5g (2 tsp) mustard powder
  • pinch of salt
  • up to 60ml(1/4 cup) ice cold water, not all of it may be needed

For the filling:

  • 350ml( 12 oz) Cheddar cheese, grated, or any hard cheese you wish to use
  • 150g(1 cup) finely chopped onion
  • 150g(2 cups) finely chopped leeks
  • 4 (about 1/4 cup)finely chopped spring onions
  • A small bunch of chives, finely chopped(about 1/4 cup)
  • 1 onion finely sliced to cook separately
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 2 x 15ml(2 x 1tbsp) olive oil
  • 1 medium egg (large in USA) beaten and then divided into two bowls
  • 200ml(1/2 cup +1/3 cup) water for the main vegetables
  • 60ml (1/4 cup) water for the single sliced onion

Method:

  1. Place the mustard powder and pinch of salt into the flour and stir to combine. 
  2. Add the butter into the flour and rub it in, between your fingertips(or use a food processor) until the mixture is like coarse sand.
  3. Gradually add the water, mixing to combine until the mixture starts to clump into a dough.
  4. Use your hands to squeeze the mixture into a smooth dough and then form it into a disc.
  5. Wrap the dough in plastic wrap and chill until required.
  6. In a large frying pan place 15ml oil and heat it up, on a low heat setting.
  7. Add the chopped onion and fry on low heat for about 1 minute.
  8. Next add salt and pepper to your taste.
  9. Add the leeks, spring onion, chives and thyme and stir to combine.
  10. Continue to cook of low heat, stirring frequently, until everything starts to wilt and soften, 3 to 4 minutes.
  11. In another pan place the remaining 15ml oil and heat as before.
  12. Add the sliced onion and  season, then gently cook until they begin to soften, again stirring frequently.
  13. Add 200ml water to the main vegetables and bring to a boil, then gently simmer until the liquid has almost fully disappeared. Stir frequently.
  14. Add 60 ml water to the sliced onions and bring to a boil, then gently simmer until the liquid has just about disappeared. Stir frequently.
  15. Transfer the main vegetables to a large bowl, squeezing out any remaining liquid in the process.
  16. Transfer the sliced onions to a plate squeezing out any remaining liquid in the process.
  17. Allow both to cool completely.
  18. Preheat the oven to 190C/170C Fan/375F.
  19. Have an 8 inch(20 cm) cake tin available, preferably with a loose bottom.  Line the base with parchment paper.
  20. Mix the grated cheese into the bowl of vegetables, until well combined.
  21. Add half the egg and mix to combine again.
  22. Flour the work surface and divid the pastry dough into two pieces one being 2/3 of the dough and the other being 1/3 of the dough.
  23. Roll out the larger piece to a diameter of just over 12 inches(30 cm).
  24. Carefully transfer the dough into the cake tin and gently press down around the inner edge, onto the base.  Leave any excess overhanging.
  25. Take the sliced onions and gently spread them over the base of the pastry in the cake tin.
  26. Spoon the cheese mixture onto that onion and spread it evenly to fill the cake tin.
  27. Roll out the remaining dough to just over 8 inches(20cm) in diameter.
  28. Brush the inside edge of the pastry already in the tin.
  29. Place the rolled out dough onto the filling and press the edges to seal against the pastry sides.
  30. Fold over the edges all the way round.
  31. Brush all over the top with the other half of the beaten egg.
  32. Make three cuts into the top of the pastry.
  33. Bake in the oven for 40 to 50 minutes, until the pie has turned a nice golden colour.  The pastry will start to shrink away from the sides of the cake tin.
  34. Remove from the oven and allow to cool in the tin for at least 20 minutes before removing.
  35. Either serve warm or allow to cool completely and serve cold.

Leave a Reply

Your email address will not be published. Required fields are marked *