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Cheese and onion pie


Serves: 10
timePrep time: 20 mins
timeTotal time:
Cheese and onion pie
Recipe photograph by Sam Folan

Cheese and onion pie

The secret to a good cheese and onion pie is simplicity. No herbs, no potatoes... just cheese and onion

Serves: 10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
617Kcal
Fat
41gr
Saturates
25gr
Carbs
41gr
Sugars
2gr
Fibre
3gr
Protein
21gr
Salt
1.5gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 500g plain flour
  • 250g cold butter, diced
  • 2 large onions, finely chopped
  • 500g vegetarian mature cheddar, grated
  • 3 large eggs

Step by step

  1. For the pastry, put the flour, butter and a pinch of salt in the food processor; pulse until it looks like breadcrumbs. Add 5-6 tablespoons of cold water, pulsing until it clumps into a ball. Wrap in clingfim; chill for at least 30 minutes.
  2. If you have a microwave, put the onions in a heatproof bowl with 3 tablespoons of water. Cover and cook for 8-10 minutes on high, stirring halfway through, until very soft. Alternatively, put the onion and water in a pan and cook for 10-15 minutes until tender. Leave to cool, then drain off any excess water.
  3. Heat the oven to 200 ̊C, fan 180 ̊C, gas 6. Mix together the cooled onions and cheese. Season generously with black pepper and a little salt. Lightly beat together 2 eggs, add to the cheese, and mix well. Cut off one-third of the pastry and chill. Roll out the larger ball on a floured surface. Use to line a shallow pie dish, about 25cm x 6cm. The pastry is quite short, so patch it up, if needed. Trim the edges.
  4. Pack in the filling, and smooth over the top. Roll out the remaining pastry until the thickness of a £1 coin. Beat the remaining egg, and brush a little onto the lip of the dish, then lay the pastry on top, sealing the edges. Trim off the edges and crimp , or press down with a fork, and make a steam hole. Brush with the remaining beaten egg.
  5. Bake for 40 minutes until golden brown. Leave to cool for 10 minutes before cutting.

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