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
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
- Place the mustard powder and pinch of salt into the flour and stir to combine.
- 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.
- Gradually add the water, mixing to combine until the mixture starts to clump into a dough.
- Use your hands to squeeze the mixture into a smooth dough and then form it into a disc.
- Wrap the dough in plastic wrap and chill until required.
- In a large frying pan place 15ml oil and heat it up, on a low heat setting.
- Add the chopped onion and fry on low heat for about 1 minute.
- Next add salt and pepper to your taste.
- Add the leeks, spring onion, chives and thyme and stir to combine.
- Continue to cook of low heat, stirring frequently, until everything starts to wilt and soften, 3 to 4 minutes.
- In another pan place the remaining 15ml oil and heat as before.
- Add the sliced onion and season, then gently cook until they begin to soften, again stirring frequently.
- Add 200ml water to the main vegetables and bring to a boil, then gently simmer until the liquid has almost fully disappeared. Stir frequently.
- 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.
- Transfer the main vegetables to a large bowl, squeezing out any remaining liquid in the process.
- Transfer the sliced onions to a plate squeezing out any remaining liquid in the process.
- Allow both to cool completely.
- Preheat the oven to 190C/170C Fan/375F.
- Have an 8 inch(20 cm) cake tin available, preferably with a loose bottom. Line the base with parchment paper.
- Mix the grated cheese into the bowl of vegetables, until well combined.
- Add half the egg and mix to combine again.
- 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.
- Roll out the larger piece to a diameter of just over 12 inches(30 cm).
- Carefully transfer the dough into the cake tin and gently press down around the inner edge, onto the base. Leave any excess overhanging.
- Take the sliced onions and gently spread them over the base of the pastry in the cake tin.
- Spoon the cheese mixture onto that onion and spread it evenly to fill the cake tin.
- Roll out the remaining dough to just over 8 inches(20cm) in diameter.
- Brush the inside edge of the pastry already in the tin.
- Place the rolled out dough onto the filling and press the edges to seal against the pastry sides.
- Fold over the edges all the way round.
- Brush all over the top with the other half of the beaten egg.
- Make three cuts into the top of the pastry.
- 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.
- Remove from the oven and allow to cool in the tin for at least 20 minutes before removing.
- Either serve warm or allow to cool completely and serve cold.