Cheese and Onion Pie.

The glorious Cheese and Onion Pie. A golden, flaky crust wrapped around creamy potato, sweet onions, and tangy melted cheddar. It’s the sort of pie that reminds you of rainy afternoons, warm kitchens, and the smell of school dinners done properly.

INGREDIENTS

🥔 1 lb potatoes, peeled and diced

🧅 2 large onions, finely sliced

🧈 3½ tbsp butter

🌾 2 tbsp plain flour

🥛 ¾ cup whole milk

🧀 2½ cups mature cheddar cheese, grated

🧂 Salt and black pepper, to taste

🥧 1 lb shortcrust pastry (ready-made or homemade)

🥚 1 egg, beaten (for glazing)

METHOD

🔥 Preheat the oven to 400°F / 204°c / Gas mark 6 and lightly grease a 20cm pie tin.

🥔 Boil the diced potatoes in salted water until tender. Drain well and set aside to steam-dry.

🧅 In a separate pan, melt the butter and gently fry the onions for about 10 minutes until soft and golden.

🌾 Stir in the flour and cook for 1 minute to make a roux. Gradually add the milk, stirring continuously until thick and smooth.

🧀 Remove from the heat and stir in the grated cheese until melted into a glorious sauce. Fold in the cooked potatoes, season well, and allow the filling to cool slightly.

🥧 Roll out two-thirds of the pastry and use it to line the pie tin. Spoon in the cooled filling, smoothing the top.

🥧 Roll out the remaining pastry for the lid, place it on top, trim, and crimp the edges neatly to seal. Cut a small hole in the centre for steam to escape.

🥚 Brush the top with beaten egg for that golden bakery finish.

🔥 Bake for 35–40 minutes, or until the crust is crisp and beautifully bronzed.

SERVING INFORMATION

⏱ Prep Time: 25 minutes

🔥 Cook Time: 40 minutes

⏳ Total Time: 1 hour 5 minutes

🍴 Serves: 6

⚡ Approx. 450 calories per slice

TIPS

🧀 Mix mature cheddar with a bit of Red Leicester for a lovely colour contrast.

🥧 Serve warm with baked beans or cold with a crisp salad — it’s cracking either way.

❄️ Make ahead and freeze before baking for a ready-to-go comfort