English cheese and onion pie is a classic savory dish made with a flaky pastry crust filled with a mixture of lots of cheese, chopped onions, and seasonings. It is a popular dish in the United Kingdom and is often served as a main course or appetizer.
I originally made this delicious pie in February 2014 after watching a British cooking show featuring Cheese and Onion Pie. Who should walk in while I was watching the show but the Master Taste Tester?
He commented that his mother and grandmother used to make cheese and onion pie, which he liked. Therefore, I decided to give it a try and have been making it ever since. However, I thought that I would update the original post with new photographs and edited text.
The cheese that the recipe called for was Lancashire cheese, which I knew I could not get. I did some research and found that I could use an extra sharp cheddar cheese instead of the Lancashire cheese. It worked like a charm!
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Ingredients - Here's What You'll Need
In addition to the cheese and onions, I used unsalted butter, Kosher salt, freshly ground black pepper, and store-bought pie pastry. I also used a little bit of milk for sealing and glazing the pastry as opposed to an egg wash. I baked the cheese and onion pie in an 8-inch tart pan.
Making the Cheese and Onion Pie
- I started by cooking the sliced onions in melted butter with salt and pepper in a covered large skillet over medium heat for about 10 minutes. After 10 minutes, I gave the onions a stir. Then I cooked the onions for an additional 10 minutes uncovered until the liquid had evaporated.
- I let the onion mixture come to room temperature before moving on.
- While the onions were cooling, I turned my attention to the pastry. I lined an 8-inch loose bottom tart tin with half of the pastry, leaving excess dough overhanging the edge. I used a fork to prick the bottom.
- When the onions had cooled, I spooned half of the cooled onions into the tart pan. Then, I covered the onions with half of the shredded cheese. Next, I added the remaining onions and the remaining cheese and brushed the edges of the overhanging pastry with milk. I brushed the edges to help seal the top layer of the pastry.
- I topped the pie filling with the remaining pastry. Then, I pressed the edges together to form a seal. Next, I trimmed the excess pastry and used the tines of a fork to further seal the top and bottom pieces of the pie crust together.
- I decorated the top of the pie with the point of a sharp knife to make a lattice effect, being careful not to cut all the way through the crust. Then, I made several small incisions in the center of the pie using the point of a sharp knife. Finally, I brushed the top crust with some milk.
I baked the pie in a preheated 350°F oven for about 50 minutes until it was golden brown. I removed the pie from the oven and let it cool for about 30 minutes before unmolding it and cutting it into serving pieces.
I've made this pie many times since early 2014, always with superb results. Tonight was no exception. I served it with english mustard on the side. Yum!
Frequently Asked Questions
Feel free to substitute puff pastry in this onion pie recipe.
Traditionally, this cheese pie is made with lancashire cheese. However, you could also use cheshire cheese or extra sharp cheddar cheese which I used. Whatever cheese you use should be good quality.
Either a shallow pie dish or a regular pie plate will work in this recipe.
Milk contains lactose, a type of sugar that caramelizes during baking, giving pastries a rich golden brown color. It also adds moisture and richness to the pastry and gives the pastry a glossy sheen. However, you could also use an egg wash.
Other Delicious British Recipes
If you're a fan of British food like I am, you should try these amazing recipes.
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Cheese and Onion Pie
Equipment
- 8-inch tart pan
Ingredients
- 2 Tablespoons unsalted butter
- 4 cups onions, roughly sliced (2 to 3 large onions, 1 ½ pounds total)
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground pepper
- 2 pieces store-bought pie crust
- 2 cups (8 ounces) extra sharp cheddar cheese, shredded (See Tip 1)
Instructions
- Preheat the oven to 350°F.
- Heat the butter in a large skillet over medium heat; add onions. Add salt and pepper. Cover skillet and cook the onions for 10 minutes. Remove cover and continue cooking onions, stirring occasionally until most of liquid has evaporated, about 10 minutes. Avoid allowing the onions to brown. Remove the onions, spread out onto a plate and set aside to cool.
- Line an 8-inch tart pan with one of the pie crusts, leaving any excess pastry over-hanging the edge.
- Cover the base of the pie with half of the onions and then cover with half of the shredded cheese. Repeat the layering process until all of the mixture is used up.
- Brush the edges of the pie crust with milk and place the other piece of pie crust on top. Seal the edges by pressing them together lightly before trimming any excess over-hang. Brush the surface of the pie with milk. Make three or four small incisions into the center of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect.
- Place the pie into the oven and bake for 50 minutes, or until golden brown. Remove from the oven and leave for a good 30 minutes before unmolding and cutting into generous wedges. Serve the pie warm or at room temperature (See Tip 2).
- Yield: 4 servings.
Video
Tips/Notes
- You can use either white or yellow extra sharp Cheddar cheese.
- You should not serve this pie piping hot. Otherwise, the melted cheese will go everywhere!
