Cheese and Onion Pie

Name: Cheese and Onion Pie
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: british
Ingredients: 300 g Plain flour; 1 tsp Salt; 180 g Unsalted butter; 5 tbsp Cold water; 3 piece White onion; 30 g Unsalted butter; 1 tbsp Light olive oil; 0.5 tsp Salt; 2 piece Egg; 100 ml Double cream; 1 tsp Dijon mustard; 250 g Mature cheddar; 100 g Lancashire cheese; 1 tsp Fresh thyme leaves; 0.5 tsp Salt; 0.5 tsp Ground black pepper; 1 tbsp Plain flour, for dusting; 1 tbsp Milk

1 hr 55 min · 49 min active · makes 2 pieces · ~1.55 kg · Hard

A savory pie of caramelized white onion and mature cheddar with Lancashire cheese, baked in a butter crust.

See more →

Cheese and Onion Pie

A savory pie of caramelized white onion and mature cheddar with Lancashire cheese, baked in a butter crust.

See more →

TOTAL TIME

1 hr 55 min

ACTIVE TIME

49 min

QUANTITY

2 pieces · ~1.55 kg

DIFFICULTY

Hard

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/14

Tools0/18

Ingredients

0/14 gathered · 4 servings

300g + 1 tbsp

2tsp

210g

5tbsp

3piece

1tbsp

2piece

100ml

1tsp

250g

100g

1tsp

0.5tsp

1tbsp

#	Quantity	Notes	State
1	300g + 1 tbsp	—	—
2	2tsp	—	—
3	210g	—	—
4	5tbsp	—	—
5	3piece	—	—
6	1tbsp	—	—
7	2piece	—	—
8	100ml	—	—
9	1tsp	—	—
10	250g	—	—
11	100g	—	—
12	1tsp	—	—
13	0.5tsp	—	—
14	1tbsp	—	—

Tools

18 items

Serveware

1 item

Procedure

53 steps

1 of 53

Measure the plain flour into the large mixing bowl.

Plain flour · 300 g

⏱ 30s

ResultPlain flour

2 of 53

Add the salt to the flour.

Salt · 1 tsp

⏱ 20s

ResultPlain flour and salt

3 of 53

Place the cold butter onto the chopping board.

Unsalted butter · 180 g

⏱ 10s

ResultUnsalted butter

4 of 53

Cut the cold butter into small, even cubes on the chopping board.

Unsalted butter · step 3

⏱ 2 min

ResultCubed cold butter

5 of 53

Tip the cubed cold butter into the flour and salt.

Cubed cold butter · step 4

⏱ 30s

ResultCubed cold butter and plain flour and salt

6 of 53

Rub the butter into the flour between your fingertips, lifting and dropping the mixture, until it resembles fine breadcrumbs.

⏱ 4 min

ResultBreadcrumb mixture

7 of 53

Drizzle the cold water over the breadcrumb mixture, a tablespoon at a time.

Cold water · 5 tbsp

⏱ 1 min

ResultBreadcrumb mixture and cold water

8 of 53

Use a table knife to bring the mixture together into a firm dough, cutting through rather than stirring.

⏱ 1 min

ResultPastry dough

9 of 53

Divide the pastry dough into 2 equal pieces.

Into 2 equal portions

⏱ 1 min

ResultTwo pastry discs

10 of 53

Turn the divided pastry pieces out onto the chopping board.

⏱ 15s

ResultTwo pastry discs

11 of 53

Press each piece into a flat disc with the heel of your hand.

⏱ 1 min

ResultTwo flattened pastry discs

12 of 53

Wrap each flattened disc tightly in cling film.

⏱ 1 min

ResultWrapped pastry discs

13 of 53

Place the wrapped pastry discs in the refrigerator.

⏱ 10s

ResultWrapped pastry discs

14 of 53

Chill the pastry discs until firm, at least 30 minutes.

⏱ 30 min

ResultChilled pastry discs

15 of 53

Remove the chilled pastry discs from the refrigerator.

⏱ 10s

ResultChilled pastry discsused in step 39

16 of 53

Place the onions on the chopping board.

White onion · 3 piece

⏱ 10s

ResultWhite onion

17 of 53

Peel the onions and halve them from root to tip, discarding the skins.

White onion · step 16

⏱ 1 min

ResultPeeled onion

18 of 53

Slice the peeled onions thinly from root to tip.

Peeled onion · step 17

⏱ 3 min

ResultThinly sliced onionsused in step 22

19 of 53

Add the butter to the large frying pan.

Unsalted butter · 30 g

⏱ 20s

ResultUnsalted butter

20 of 53

Add the olive oil to the butter in the pan.

Light olive oil · 1 tbsp

⏱ 20s

ResultUnsalted butter and light olive oil

21 of 53

Set the pan over a medium heat and warm until the butter has melted and the mixture begins to foam.

⏱ 2 min

22 of 53

Add the thinly sliced onions to the pan and stir to coat in the butter and oil.

Thinly sliced onions · step 18

⏱ 30s

ResultUnsalted butter and light olive oil and thinly sliced onions

23 of 53

Season the onions with salt.

Salt · 0.5 tsp

⏱ 20s

ResultUnsalted butter and light olive oil mixture

24 of 53

Cook the onions over a low-medium heat, stirring occasionally, for about 28 minutes until deeply golden and caramelised.

⏱ 28 min

ResultCaramelised onions

25 of 53

Remove the pan from the heat and leave the caramelised onions to cool completely.

⏱ 10 min

ResultCooled caramelised onionsused in step 30

26 of 53

Crack the eggs into the large bowl, discarding the shells.

Egg · 2 piece

⏱ 30s

ResultEgg

27 of 53

Pour the double cream into the bowl with the eggs.

Double cream · 100 ml

⏱ 20s

ResultEgg and double cream

28 of 53

Add the Dijon mustard to the eggs and cream.

Dijon mustard · 1 tsp

⏱ 20s

ResultEgg and double cream and dijon mustard

29 of 53

Whisk the eggs, cream and mustard together until smooth and well combined.

⏱ 2 min

ResultWhisked egg and cream mixture

30 of 53

Add the cooled caramelised onions to the whisked egg and cream mixture and stir to combine.

Cooled caramelised onions · step 25

⏱ 30s

ResultWhisked egg and cream mixture and cooled caramelised onions

31 of 53

Grate the mature Cheddar directly into the bowl over the onion and egg mixture.

Mature cheddar · 250 g

⏱ 3 min

ResultCheese and onion filling

32 of 53

Crumble the Lancashire cheese into the bowl.

Lancashire cheese · 100 g

⏱ 30s

ResultGrated mature cheddar and lancashire cheese

33 of 53

Scatter the fresh thyme leaves into the bowl.

Fresh thyme leaves · 1 tsp

⏱ 20s

ResultGrated mature cheddar and lancashire cheese and fresh thyme leaves

34 of 53

Season the filling with salt.

Salt · 0.5 tsp

⏱ 20s

ResultLancashire cheese mixture

35 of 53

Add black pepper to the filling.

Ground black pepper · 0.5 tsp

⏱ 20s

ResultLancashire cheese mixture

36 of 53

Stir everything together until the filling is evenly combined.

⏱ 1 min

ResultCheese and onion fillingused in step 43

37 of 53

Heat the oven to 200 °C.

200°C

⏱ 15 min

38 of 53

Dust the work surface lightly with plain flour.

Plain flour · 1 tbsp

⏱ 30s

ResultPlain flour

39 of 53

Unwrap the chilled pastry discs and lay them on the floured work surface.

Chilled pastry discs · step 15

⏱ 1 min

ResultChilled pastry discs

40 of 53

Roll one pastry disc out on the floured surface to a round about 3 mm thick and large enough to line the pie dish (about 23 cm) with an overhang.

⏱ 3 min

ResultRolled Pastry Base

41 of 53

Carefully lift the rolled pastry base over the rolling pin and drape it into the pie dish.

Rolled Pastry Base · step 40

⏱ 1 min

ResultRolled Pastry Base

42 of 53

Press the pastry gently into the base and sides of the pie dish, leaving the excess draped over the rim.

⏱ 2 min

ResultLined pastry case

43 of 53

Spoon the cheese and onion filling evenly into the pastry-lined pie dish.

Cheese and onion filling · step 36

⏱ 2 min

ResultLined pastry case and cheese and onion filling

44 of 53

Roll the second chilled pastry disc out on the floured surface to a round slightly larger than the top of the pie dish.

⏱ 3 min

ResultRolled pastry lid

45 of 53

Lift the rolled pastry lid over the pie and lay it on top of the filling.

Rolled pastry lid · step 44

⏱ 1 min

ResultCheese mixture

46 of 53

Trim the overhanging pastry from both layers flush with the rim of the pie dish using a sharp knife.

⏱ 2 min

ResultPie with trimmed edges

47 of 53

Press the edges of the pastry together firmly all around the rim, then crimp them with a fork to seal.

⏱ 1 min

ResultSealed pie

48 of 53

Cut 3 small slits in the centre of the pastry lid with the tip of a knife to allow steam to escape.

⏱ 1 min

ResultVented pie

49 of 53

Brush the top of the pie all over with milk using a pastry brush.

Milk · 1 tbsp

⏱ 1 min

ResultMilk-brushed pie

50 of 53

Place the pie dish in the oven.

⏱ 10s

ResultMilk-brushed pie

51 of 53

Bake for 38 minutes until the pastry is deep golden and the filling is set.

200°C

⏱ 38 min

ResultBaked cheese and onion pie

52 of 53

Remove the pie from the oven using oven gloves.

⏱ 10s

ResultBaked cheese and onion pie

53 of 53

Leave the pie to rest in the dish for 10 minutes before serving.

⏱ 10 min

ResultRested cheese and onion pie

Total Time1 hr 55 min

#	Product	Tool	Action
1	300 g		Measure the plain flour into the large mixing bowl.⏱ 30sResultPlain flour
2	1 tsp		Add the salt to the flour.⏱ 20sResultPlain flour and salt
3	180 g		Place the cold butter onto the chopping board.⏱ 10sResultUnsalted butter
4	Unsalted butterstep 3		Cut the cold butter into small, even cubes on the chopping board.⏱ 2 minResultCubed cold butter
5	Cubed cold butterstep 4		Tip the cubed cold butter into the flour and salt.⏱ 30sResultCubed cold butter and plain flour and salt
6	—		Rub the butter into the flour between your fingertips, lifting and dropping the mixture, until it resembles fine breadcrumbs.⏱ 4 minResultBreadcrumb mixture
7	5 tbsp		Drizzle the cold water over the breadcrumb mixture, a tablespoon at a time.⏱ 1 minResultBreadcrumb mixture and cold water
8	—		Use a table knife to bring the mixture together into a firm dough, cutting through rather than stirring.⏱ 1 minResultPastry dough
9	—		Divide the pastry dough into 2 equal pieces. → Into 2 equal portions⏱ 1 minResultTwo pastry discs
10	—		Turn the divided pastry pieces out onto the chopping board.⏱ 15sResultTwo pastry discs
11	—		Press each piece into a flat disc with the heel of your hand.⏱ 1 minResultTwo flattened pastry discs
12	—		Wrap each flattened disc tightly in cling film.⏱ 1 minResultWrapped pastry discs
13	—		Place the wrapped pastry discs in the refrigerator.⏱ 10sResultWrapped pastry discs
14	—		Chill the pastry discs until firm, at least 30 minutes.⏱ 30 minResultChilled pastry discs
15	—		Remove the chilled pastry discs from the refrigerator.⏱ 10sResultChilled pastry discsused in step 39
16	3 piece		Place the onions on the chopping board.⏱ 10sResultWhite onion
17	White onionstep 16		Peel the onions and halve them from root to tip, discarding the skins.⏱ 1 minResultPeeled onion
18	Peeled onionstep 17		Slice the peeled onions thinly from root to tip.⏱ 3 minResultThinly sliced onionsused in step 22
19	30 g		Add the butter to the large frying pan.⏱ 20sResultUnsalted butter
20	1 tbsp		Add the olive oil to the butter in the pan.⏱ 20sResultUnsalted butter and light olive oil
21	—		Set the pan over a medium heat and warm until the butter has melted and the mixture begins to foam.⏱ 2 min
22	Thinly sliced onionsstep 18		Add the thinly sliced onions to the pan and stir to coat in the butter and oil.⏱ 30sResultUnsalted butter and light olive oil and thinly sliced onions
23	0.5 tsp		Season the onions with salt.⏱ 20sResultUnsalted butter and light olive oil mixture
24	—		Cook the onions over a low-medium heat, stirring occasionally, for about 28 minutes until deeply golden and caramelised.⏱ 28 minResultCaramelised onions
25	—		Remove the pan from the heat and leave the caramelised onions to cool completely.⏱ 10 minResultCooled caramelised onionsused in step 30
26	2 piece		Crack the eggs into the large bowl, discarding the shells.⏱ 30sResultEgg
27	100 ml		Pour the double cream into the bowl with the eggs.⏱ 20sResultEgg and double cream
28	1 tsp		Add the Dijon mustard to the eggs and cream.⏱ 20sResultEgg and double cream and dijon mustard
29	—		Whisk the eggs, cream and mustard together until smooth and well combined.⏱ 2 minResultWhisked egg and cream mixture
30	Cooled caramelised onionsstep 25		Add the cooled caramelised onions to the whisked egg and cream mixture and stir to combine.⏱ 30sResultWhisked egg and cream mixture and cooled caramelised onions
31	250 g		Grate the mature Cheddar directly into the bowl over the onion and egg mixture.⏱ 3 minResultCheese and onion filling
32	100 g		Crumble the Lancashire cheese into the bowl.⏱ 30sResultGrated mature cheddar and lancashire cheese
33	1 tsp		Scatter the fresh thyme leaves into the bowl.⏱ 20sResultGrated mature cheddar and lancashire cheese and fresh thyme leaves
34	0.5 tsp		Season the filling with salt.⏱ 20sResultLancashire cheese mixture
35	0.5 tsp		Add black pepper to the filling.⏱ 20sResultLancashire cheese mixture
36	—		Stir everything together until the filling is evenly combined.⏱ 1 minResultCheese and onion fillingused in step 43
37	—	200°C	Heat the oven to 200 °C.⏱ 15 min
38	1 tbsp		Dust the work surface lightly with plain flour.⏱ 30sResultPlain flour
39	Chilled pastry discsstep 15		Unwrap the chilled pastry discs and lay them on the floured work surface.⏱ 1 minResultChilled pastry discs
40	—		Roll one pastry disc out on the floured surface to a round about 3 mm thick and large enough to line the pie dish (about 23 cm) with an overhang.⏱ 3 minResultRolled Pastry Base
41	Rolled Pastry Basestep 40		Carefully lift the rolled pastry base over the rolling pin and drape it into the pie dish.⏱ 1 minResultRolled Pastry Base
42	—		Press the pastry gently into the base and sides of the pie dish, leaving the excess draped over the rim.⏱ 2 minResultLined pastry case
43	Cheese and onion fillingstep 36		Spoon the cheese and onion filling evenly into the pastry-lined pie dish.⏱ 2 minResultLined pastry case and cheese and onion filling
44	—		Roll the second chilled pastry disc out on the floured surface to a round slightly larger than the top of the pie dish.⏱ 3 minResultRolled pastry lid
45	Rolled pastry lidstep 44		Lift the rolled pastry lid over the pie and lay it on top of the filling.⏱ 1 minResultCheese mixture
46	—		Trim the overhanging pastry from both layers flush with the rim of the pie dish using a sharp knife.⏱ 2 minResultPie with trimmed edges
47	—		Press the edges of the pastry together firmly all around the rim, then crimp them with a fork to seal.⏱ 1 minResultSealed pie
48	—		Cut 3 small slits in the centre of the pastry lid with the tip of a knife to allow steam to escape.⏱ 1 minResultVented pie
49	1 tbsp		Brush the top of the pie all over with milk using a pastry brush.⏱ 1 minResultMilk-brushed pie
50	—		Place the pie dish in the oven.⏱ 10sResultMilk-brushed pie
51	—	200°C	Bake for 38 minutes until the pastry is deep golden and the filling is set.⏱ 38 minResultBaked cheese and onion pie
52	—		Remove the pie from the oven using oven gloves.⏱ 10sResultBaked cheese and onion pie
53	—		Leave the pie to rest in the dish for 10 minutes before serving.⏱ 10 minResultRested cheese and onion pie
Total Time			1 hr 55 min

Serving

Cut the pie into wedges and serve directly from the dish onto warmed plates.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,216kcal
	33g
	87g
	52g
	70g
	5g
	3g
	1,802mg

Ingredients0/14

Tools0/18

Recipe

Cheese and Onion Pie

A savory pie of caramelized white onion and mature cheddar with Lancashire cheese, baked in a butter crust.

What you’ll doYou will make pastry from flour, butter and water, chill it, then caramelize onions slowly over 28 minutes. While they cool, whisk eggs with cream and mustard, fold in the onions and two cheeses with thyme, then assemble the pie in a dish with pastry base and lid. Brush with milk and bake until the pastry is deep golden and the filling has set.

Serves4

Total1 hr 55 min

LevelMedium

Ingredients

Plain flour300 g + 1 tbsp
Salt2 tsp
Unsalted butter210 g
Cold water5 tbsp
White onion3 piece
Light olive oil1 tbsp
Egg2 piece
Double cream100 ml
Dijon mustard1 tsp
Mature cheddar250 g
Lancashire cheese100 g
Fresh thyme leaves1 tsp
Ground black pepper0.5 tsp
Milk1 tbsp

Tools

Kitchen counterPie dishRolling pinLarge mixing bowlOvenLarge frying panPastry brushChef's knifeLarge bowlCling filmWhiskWooden spoonDinner plateRefrigeratorGraterForkOven gloveChopping board

Method

Measure the plain flour into the large mixing bowl.

30sLarge mixing bowlPlain flour · 300 g

Add the salt to the flour.

20sLarge mixing bowlSalt · 1 tsp

Place the cold butter onto the chopping board.

10sChopping boardUnsalted butter · 180 g

Cut the cold butter into small, even cubes on the chopping board.

2 minChopping board, Chefs knifeUnsalted butter · step 3

Tip the cubed cold butter into the flour and salt.

30sLarge mixing bowlCubed cold butter · step 4

Rub the butter into the flour between your fingertips, lifting and dropping the mixture, until it resembles fine breadcrumbs.

4 minLarge mixing bowl

Drizzle the cold water over the breadcrumb mixture, a tablespoon at a time.

1 minLarge mixing bowlCold water · 5 tbsp

Use a table knife to bring the mixture together into a firm dough, cutting through rather than stirring.

1 minLarge mixing bowl, Chefs knife

Divide the pastry dough into 2 equal pieces. → Into 2 equal portions

1 minLarge mixing bowl

Turn the divided pastry pieces out onto the chopping board.

15sChopping board

Press each piece into a flat disc with the heel of your hand.

1 minChopping board

Wrap each flattened disc tightly in cling film.

1 minChopping board, Cling film

Place the wrapped pastry discs in the refrigerator.

10sChopping board, Refrigerator

Chill the pastry discs until firm, at least 30 minutes.

30 minChopping board

Remove the chilled pastry discs from the refrigerator.

Result · Chilled pastry discs · used in step 39

10sChopping board, Refrigerator

Place the onions on the chopping board.

10sChopping boardWhite onion · 3 piece

Peel the onions and halve them from root to tip, discarding the skins.

1 minChopping board, Chefs knifeWhite onion · step 16

Slice the peeled onions thinly from root to tip.

Result · Thinly sliced onions · used in step 22

3 minChopping board, Chefs knifePeeled onion · step 17

Add the butter to the large frying pan.

20sLarge frying panUnsalted butter · 30 g

Add the olive oil to the butter in the pan.

20sLarge frying panLight olive oil · 1 tbsp

Set the pan over a medium heat and warm until the butter has melted and the mixture begins to foam.

2 minLarge frying pan

Add the thinly sliced onions to the pan and stir to coat in the butter and oil.

30sLarge frying panThinly sliced onions · step 18

Season the onions with salt.

20sLarge frying panSalt · 0.5 tsp

Cook the onions over a low-medium heat, stirring occasionally, for about 28 minutes until deeply golden and caramelised.

28 minLarge frying pan, Wooden spoon

Remove the pan from the heat and leave the caramelised onions to cool completely.

Result · Cooled caramelised onions · used in step 30

10 minLarge frying pan

Crack the eggs into the large bowl, discarding the shells.

30sLarge bowlEgg · 2 piece

Pour the double cream into the bowl with the eggs.

20sLarge bowlDouble cream · 100 ml

Add the Dijon mustard to the eggs and cream.

20sLarge bowlDijon mustard · 1 tsp

Whisk the eggs, cream and mustard together until smooth and well combined.

2 minLarge bowl, Whisk

Add the cooled caramelised onions to the whisked egg and cream mixture and stir to combine.

30sLarge bowlCooled caramelised onions · step 25

Grate the mature Cheddar directly into the bowl over the onion and egg mixture.

3 minLarge bowl, GraterMature cheddar · 250 g

Crumble the Lancashire cheese into the bowl.

30sLarge bowlLancashire cheese · 100 g

Scatter the fresh thyme leaves into the bowl.

20sLarge bowlFresh thyme leaves · 1 tsp

Season the filling with salt.

20sLarge bowlSalt · 0.5 tsp

Add black pepper to the filling.

20sLarge bowlGround black pepper · 0.5 tsp

Stir everything together until the filling is evenly combined.

Result · Cheese and onion filling · used in step 43

1 minLarge bowl, Wooden spoon

Heat the oven to 200 °C.

200°C15 minOven

Dust the work surface lightly with plain flour.

30sKitchen counterPlain flour · 1 tbsp

Unwrap the chilled pastry discs and lay them on the floured work surface.

1 minKitchen counterChilled pastry discs · step 15

Roll one pastry disc out on the floured surface to a round about 3 mm thick and large enough to line the pie dish (about 23 cm) with an overhang.

3 minKitchen counter, Rolling pin

Carefully lift the rolled pastry base over the rolling pin and drape it into the pie dish.

1 minPie dish, Rolling pinRolled Pastry Base · step 40

Press the pastry gently into the base and sides of the pie dish, leaving the excess draped over the rim.

2 minPie dish

Spoon the cheese and onion filling evenly into the pastry-lined pie dish.

2 minPie dishCheese and onion filling · step 36

Roll the second chilled pastry disc out on the floured surface to a round slightly larger than the top of the pie dish.

3 minKitchen counter, Rolling pin

Lift the rolled pastry lid over the pie and lay it on top of the filling.

1 minPie dishRolled pastry lid · step 44

Trim the overhanging pastry from both layers flush with the rim of the pie dish using a sharp knife.

2 minPie dish, Chefs knife

Press the edges of the pastry together firmly all around the rim, then crimp them with a fork to seal.

1 minPie dish, Fork

Cut 3 small slits in the centre of the pastry lid with the tip of a knife to allow steam to escape.

1 minPie dish, Chefs knife

Brush the top of the pie all over with milk using a pastry brush.

1 minPie dish, Pastry brushMilk · 1 tbsp

Place the pie dish in the oven.

10sPie dish, Oven, Oven glove

Bake for 38 minutes until the pastry is deep golden and the filling is set.

200°C38 minPie dish, Oven

Remove the pie from the oven using oven gloves.

10sPie dish, Oven, Oven glove

Leave the pie to rest in the dish for 10 minutes before serving.

10 minPie dish

Cut the pie into wedges and serve directly from the dish onto warmed plates.

Result · Cheese and Onion Pie

30sDinner plateRested cheese and onion pie · step 53

Printed 11 October 2026