This delicious cheese and onion pie is warm, creamy, and packed with flavor. It’s made with buttery pastry and filled with soft potato, tender onions, and lots of melted cheese. Perfect for lunch, dinner, or as a comforting make-ahead meal. Serve with a green salad or baked beans for a cozy plate.

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Ingredients Needed:

For the pastry:

450g/1lb plain flour, plus extra for dusting
2 tsp baking powder
½ tsp salt
120g/4½oz unsalted butter, plus extra for greasing
1 free-range egg yolk
50g/2oz parmesan cheese (or a similar vegetarian hard cheese), grated
120ml/4fl oz water
1 free-range egg, beaten, for glazing

For the filling:

1 medium potato, peeled and cut into cubes
2 onions, finely sliced
1 tbsp plain flour
50ml/2oz whole milk
50ml/2oz double cream
150g/5½oz mature cheddar cheese, grated
½ tsp English mustard
½ tsp cayenne pepper
salt and freshly ground black pepper

How To Make Cheese and Onion Pie Recipe?

Make the pastry: add flour, baking powder, salt, butter, and egg yolk into a food processor and blend until it looks like breadcrumbs. Stir in the grated parmesan. Slowly add water, a bit at a time, until the dough comes together. Roll it into a ball, wrap it in cling film, and chill in the fridge for 1 hour.
Cook the potatoes: boil a pot of salted water. Add the cubed potato and cook for 10–15 minutes until soft. Drain and set aside.
Soften the onions: in another pot, boil the sliced onions for 2–3 minutes. Drain them well and return to the pot.
Make the filling: sprinkle the onions with flour and stir to coat. Add milk and cream, and cook on medium heat while stirring until it thickens a bit. Stir in the cooked potatoes, grated cheddar, mustard, cayenne, salt, and pepper. Mix well and set aside.
Preheat the oven: set the oven to 180C/350F/Gas 4. Grease a deep 20cm pie tin with butter and dust lightly with flour. Tap out any extra.
Shape the pastry base: roll out two-thirds of the pastry on a floured surface until it’s big enough to line the pie tin. Place it in the tin, press gently into the sides, and trim any extra. Prick the base with a fork.
Blind bake the base: cover the pastry with greaseproof paper, fill with dried beans or rice, and bake for 10–15 minutes until pale golden. Remove the paper and beans, then let it cool.
Add the filling: once the base is cool, spoon the filling into the pie shell and smooth it out.
Add the top and seal: roll out the rest of the pastry for the lid. Brush the edges of the base with beaten egg, place the lid on top, trim the edges, and press with a fork to seal. Cut two small holes in the center of the pie.
Bake the pie: brush the top with the remaining beaten egg. Bake for 25–30 minutes until golden brown.

Hairy Bikers Cheese and Onion Pie Recipe

Recipe Tips:

Use cold butter for the pastry: this helps the crust turn out flaky and crisp. Warm butter makes it too soft and greasy.
Don’t add all the water at once: slowly mix in a little at a time until the dough just sticks together. Too much water makes it sticky and hard to roll.
Blind bake the base properly: baking the crust with paper and beans keeps it from puffing up and stops the bottom from going soggy.
Cook the onions just enough: boiling them for 2–3 minutes softens them without making them mushy. They’ll cook more in the oven.
Seal the pie edges well: press the top and bottom crusts together tightly using a fork to stop the filling from leaking out while baking.

How To Store Leftovers?

Refrigerate: First, let the leftover cheese and onion pie cool down to room temperature. Then, place it in an airtight container or wrap it well with foil or cling film. Store in the fridge for up to 3 days.
Freeze: Let the pie cool completely. Wrap slices or the whole pie tightly in cling film and foil. Freeze for up to 2 months.

Nutrition Facts:

Calories: 435 kcal
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 105mg
Sodium: 410mg
Potassium: 260mg
Total Carbohydrate: 32g
Dietary Fiber: 2g
Sugars: 3g
Protein: 12g

Try More Hairy Bikers Recipes:

Hairy Bikers Cheese and Onion Pie Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

435

kcal

Ingredients

For the pastry:
450g/1lb plain flour, plus extra for dusting
2 tsp baking powder
½ tsp salt
120g/4½oz unsalted butter, plus extra for greasing
1 free-range egg yolk
50g/2oz parmesan cheese (or a similar vegetarian hard cheese), grated
120ml/4fl oz water
1 free-range egg, beaten, for glazing
For the filling:
1 medium potato, peeled and cut into cubes
2 onions, finely sliced
1 tbsp plain flour
50ml/2oz whole milk
50ml/2oz double cream
150g/5½oz mature cheddar cheese, grated
½ tsp English mustard
½ tsp cayenne pepper
salt and freshly ground black pepper

Directions

Make the pastry: add flour, baking powder, salt, butter, and egg yolk into a food processor and blend until it looks like breadcrumbs. Stir in the grated parmesan. Slowly add water, a bit at a time, until the dough comes together. Roll it into a ball, wrap it in cling film, and chill in the fridge for 1 hour.
Cook the potatoes: boil a pot of salted water. Add the cubed potato and cook for 10–15 minutes until soft. Drain and set aside.
Soften the onions: in another pot, boil the sliced onions for 2–3 minutes. Drain them well and return to the pot.
Make the filling: sprinkle the onions with flour and stir to coat. Add milk and cream, and cook on medium heat while stirring until it thickens a bit. Stir in the cooked potatoes, grated cheddar, mustard, cayenne, salt, and pepper. Mix well and set aside.
Preheat the oven: set the oven to 180C/350F/Gas 4. Grease a deep 20cm pie tin with butter and dust lightly with flour. Tap out any extra.
Shape the pastry base: roll out two-thirds of the pastry on a floured surface until it’s big enough to line the pie tin. Place it in the tin, press gently into the sides, and trim any extra. Prick the base with a fork.
Blind bake the base: cover the pastry with greaseproof paper, fill with dried beans or rice, and bake for 10–15 minutes until pale golden. Remove the paper and beans, then let it cool.
Add the filling: once the base is cool, spoon the filling into the pie shell and smooth it out.
Add the top and seal: roll out the rest of the pastry for the lid. Brush the edges of the base with beaten egg, place the lid on top, trim the edges, and press with a fork to seal. Cut two small holes in the center of the pie.
Bake the pie: brush the top with the remaining beaten egg. Bake for 25–30 minutes until golden brown.

Notes

Use cold butter for the pastry: this helps the crust turn out flaky and crisp. Warm butter makes it too soft and greasy.
Don’t add all the water at once: slowly mix in a little at a time until the dough just sticks together. Too much water makes it sticky and hard to roll.
Blind bake the base properly: baking the crust with paper and beans keeps it from puffing up and stops the bottom from going soggy.
Cook the onions just enough: boiling them for 2–3 minutes softens them without making them mushy. They’ll cook more in the oven.
Seal the pie edges well: press the top and bottom crusts together tightly using a fork to stop the filling from leaking out while baking.