Cheese and Onion Pie: A Classic British Comfort Bake

A well-made cheese and onion pie is one of the great meat-free British classics: crisp, buttery shortcrust pastry wrapped around soft sweet onions and a creamy, mature cheddar filling. It is the sort of pie you would find at a northern bakery counter or on a village-hall buffet table, and it is just as good hot with peas as it is cold in a packed lunch.

This guide shows you how to make one at home, with a sturdy pastry that does not go soggy and a filling that is rich without being greasy. If you like cheesy bakes, you may also enjoy our cauliflower cheese recipe.

What is a cheese and onion pie?

A cheese and onion pie is a savoury pie with a filling of cheese and onions, usually with potato or a milk and egg custard to bind it. It is closely linked with Lancashire, where it is traditionally made with the county's crumbly cheese, but you will find versions all over the north of England.

Many people know it best as a cheap, filling meal that was once served as a Friday dish, or as a bakery staple eaten from a paper bag. The idea is simple: a handful of store-cupboard ingredients turned into something much better than the sum of its parts. There is a short overview of the dish on Wikipedia.

Ingredients and method for a cheese and onion pie

You will need a 23cm pie tin, about 4cm deep, and a baking tray to put it on. The pie uses a simple shortcrust pastry, which you can make by hand or in a food processor.

Cheese and Onion Pie

A shortcrust pie filled with slowly cooked onions, mature cheddar and a creamy egg-and-cream binder.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6 slices

Ingredients Method

Ingredients

  

• 300 g plain flour plus extra for dusting
• 150 g cold butter cubed
• 1 pinch fine salt
• 5 tbsp cold water approximately
• 3 large onions about 500g, thinly sliced
• 1 tbsp butter
• 1 tbsp vegetable oil
• 250 g mature cheddar grated
• 100 ml double cream
• 2 eggs 1 for the filling, 1 beaten for glazing
• 1 tsp English mustard optional

Method

 

1. Make the pastry: rub the butter into the flour and salt until it looks like breadcrumbs, then add the water and bring together into a dough. Wrap and chill for 30 minutes.
2. Melt the butter with the oil in a large frying pan. Add the onions and a pinch of salt and cook gently for 15 to 20 minutes until soft and lightly golden. Leave to cool completely.
3. Heat the oven to 200C (180C fan, gas mark 6) with a baking tray inside. Roll out two thirds of the pastry and line a 23cm pie tin.
4. Mix the cooled onions with the cheese, cream, one egg and the mustard, season with black pepper and spoon into the pastry case.
5. Roll out the remaining pastry, brush the rim with beaten egg, cover the pie and press the edges together. Trim, crimp and cut a steam hole.
6. Brush the top with beaten egg and bake on the hot tray for 35 to 40 minutes until deep golden. Rest for 10 minutes before slicing.

Allow time for the pastry to chill and for the filling to cool before assembling the pie. A warm filling will melt the pastry and cause a soggy base.

How to cook onions for a cheese and onion pie

The onions are what make or break this pie. Raw or barely cooked onions release water in the oven and leave the filling watery, so they need to be softened and lightly golden before they go in the pastry.

Cook the sliced onions slowly in butter and a little oil for 15 to 20 minutes with a pinch of salt, until they are soft and just beginning to colour. Let them cool completely before mixing in the cheese. This step also adds a gentle sweetness that balances the sharp cheese.

Choosing the cheese

Use a good-quality mature cheddar for plenty of flavour. A mix of mature cheddar and Lancashire gives a lovely creamy, tangy result, and a little crumbled Wensleydale adds a mild, milky note.

• Mature cheddar: bold and sharp, melts well and gives the pie its colour.
• Lancashire: crumbly and tangy, and the traditional choice for this pie.
• Red Leicester: mild with a deep orange colour, good in a blend.

Avoid pre-grated cheese, which contains anti-caking agents and does not melt as smoothly. Grating a block yourself takes a minute and the result is far better.

The best cheese and onion pie uses cheese with real flavour, because the onions and pastry will mellow it in the oven. If in doubt, use a little more than you think you need.

How to stop the pastry going soggy

A soggy bottom is the most common complaint with any pie. The answer is a combination of small steps rather than one trick.

1. Chill the pastry before rolling and again once the tin is lined.
2. Bake the pie on a hot baking tray on the lowest shelf so the base gets direct heat.
3. Make sure the onions and any potatoes are cool and well drained before filling.
4. Brush the rim with beaten egg before adding the lid so it seals properly.
5. Cut a small steam hole in the lid so moisture can escape.

Variations on the classic

The basic pie takes well to small changes.

• With potato: add 300g of par-boiled, diced waxy potato for a heartier, traditional filling.
• With leeks: replace one of the onions with a sliced leek.
• Spiced: add a teaspoon of English mustard powder or a pinch of cayenne to the cheese.
• Individual pies: make six small pies in a muffin or deep tart tin and bake for about 25 minutes.

What to serve with cheese and onion pie

Hot from the oven, serve a slice with peas, buttered carrots and chips for a proper British supper, or with a sharp salad and pickles for a lighter meal. Cold, it is excellent with apple chutney and a few salad leaves. Our tomato soup recipe also makes a comforting starter on a cold evening.

Storing and reheating

Cool the pie completely, then cover and refrigerate for up to three days. Reheat slices in a 180C oven for 15 minutes so the pastry crisps up again; the microwave will soften it. You can also freeze the whole pie or individual slices for up to two months and reheat from frozen at 180C for 25 to 30 minutes.

A cheese and onion pie also travels well, so it is a good choice for picnics, packed lunches and bonfire night suppers. Wrap slices in baking paper and keep them cool until you are ready to eat.

Cheese and onion pie FAQs

Can I make cheese and onion pie ahead?

Yes. Assemble the pie, cover and refrigerate it for up to a day before baking, adding five minutes to the cooking time. You can also bake it completely and reheat it on the day.

Do I need to blind bake the base?

For a deep filling you can skip it, as long as you bake on a hot tray. If you want to be safe, blind bake the pastry case for 10 minutes before adding the filling.

Can I use ready-made pastry?

Absolutely. Use two 320g sheets of ready-rolled shortcrust, or one block, and follow the same method.

Is cheese and onion pie vegetarian?

The pie contains no meat. Check the label on your cheese, as some are made with animal rennet, and use vegetarian-friendly butter or lard substitutes.

Why is my filling watery?

Usually the onions were not cooked down enough, or a wet ingredient such as potato was not drained properly. Cook the onions until soft and let everything cool before filling.

A good cheese and onion pie is humble food done properly. Make it once and you will find it hard to go back to shop-bought versions.