Hairy Bikers Cheese And Onion Pie​ Recipe

This hearty Hairy Bikers Cheese and Onion Pie is made with a rich, buttery shortcrust pastry, filled to the brim with tangy mature Cheddar, soft potatoes, and sweet, slow-cooked onions. This recipe creates the ultimate comfort food—a savory and deeply satisfying pie with a flaky, golden crust. It’s the perfect main course for a family dinner on a cool evening and serves 6-8 people generously.

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Hairy Bikers Cheese and Onion Pie Ingredients

For the Pastry:

• 300g self-raising flour, plus extra for dusting
• A pinch of salt
• 75g cold butter, diced
• 75g cold lard, diced (or an additional 75g butter)
• 1 egg, beaten
• 2 tbsp cold milk

For the Filling:

• 400g waxy potatoes (like Maris Piper or new potatoes), peeled
• 200g mature Cheddar cheese, grated
• 1 large onion, finely chopped
• A small bunch of fresh parsley, finely chopped
• Salt and freshly ground black pepper

How To Make Hairy Bikers Cheese and Onion Pie

1. Make the pastry: In a large bowl, combine the flour and salt. Add the cold, diced butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add most of the beaten egg (reserve a little for the glaze) and the cold milk. Mix with a knife until the dough just comes together. Gently form it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
2. Prepare the filling: While the pastry chills, boil the potatoes in salted water until just tender, about 10-15 minutes. Drain them well and let them cool completely. Once cool, slice the potatoes thinly. In a separate bowl, mix the grated Cheddar, finely chopped onion, and parsley. Season generously with black pepper and a good pinch of salt.
3. Assemble the pie base: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Grease a 20cm (8-inch) round pie dish. Cut off two-thirds of the chilled pastry and roll it out on a lightly floured surface until it’s large enough to line your pie dish. Carefully press the pastry into the dish, making sure it fits snugly into the corners.
4. Layer the filling: Begin layering the filling into the pastry case. Start with a third of the cheese and onion mixture, followed by a layer of sliced potatoes. Repeat with another layer of cheese and another of potatoes, then finish with the last of the cheese mixture. Gently press the filling down.
5. Add the pie lid: Roll out the remaining one-third of the pastry to create a lid. Brush the rim of the pie base with the reserved beaten egg. Place the lid on top, press the edges to seal, and trim any excess pastry. Crimp the edges with a fork for a decorative finish.
6. Bake the pie: Cut two small slits in the center of the lid to allow steam to escape. Brush the entire top of the pie with the remaining beaten egg for a golden finish. Bake for about 30 minutes, or until the pastry is golden brown and the filling is piping hot. Let it rest for 10 minutes before slicing.

Recipe Tips

• Keep Pastry Ingredients Cold: For a flaky shortcrust pastry, your butter, lard, and water must be very cold. This creates small pockets of fat that steam in the oven, resulting in a light and crumbly texture.
• Don’t Overwork the Pastry: When mixing the pastry, stop as soon as it forms a dough. Overworking it develops gluten, which can lead to a tough, chewy crust instead of a tender, melt-in-the-mouth one.
• Use Waxy Potatoes: Choose a waxy potato variety as they hold their shape well after being boiled and sliced. This ensures you have distinct layers in your pie rather than a mushy filling.
• Cool the Filling: Ensure your boiled potatoes are completely cool before you assemble the pie. Adding a warm filling to a raw pastry case can cause the butter to melt prematurely, leading to a dreaded soggy bottom.

What To Serve Cheese and Onion Pie

This rich Cheese and Onion Pie is a wonderfully satisfying meal on its own but is perfectly complemented by a few classic British sides. Serve a warm slice with a generous portion of baked beans and a dollop of tangy brown sauce or pickle. For a bit of green, simple buttered peas or a crisp salad with a sharp vinaigrette helps to cut through the richness of the cheesy filling.

How To Store Cheese and Onion Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it tightly or place slices in an airtight container. It will keep in the refrigerator for up to 3 days. Reheat individual slices in the oven at 180°C (160°C Fan) for 10-15 minutes until hot.
• Freeze: This pie freezes well. Let it cool completely, then wrap individual slices in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

FREQUENTLY ASKED QUESTIONS

• Can I use store-bought pastry? Yes, to save time you can absolutely use a 500g block of all-butter shortcrust pastry. Simply follow the instructions for lining the pie dish and creating the lid.
• Why did the bottom of my pie get soggy? A soggy bottom is often caused by a filling that is too wet or by not getting the base hot enough, quickly enough. To avoid this, ensure your potatoes are well-drained and the filling is cool before assembly. You can also place your pie dish on a preheated baking tray in the oven, which helps to cook the base pastry quickly.
• Can I use a different type of cheese? While mature Cheddar provides a classic sharp flavor, you can certainly experiment. A traditional Lancashire cheese would be fantastic for a tangy, crumbly texture, or you could try a mix with Red Leicester for color and a milder flavor.
• Is it essential for the filling to be cool before I assemble the pie? Yes, this is very important. If the filling is warm, it will start to melt the cold butter in the raw pastry. This disrupts the pastry structure and is a primary cause of a greasy or soggy crust. Always let the filling cool to room temperature.

Try More Recipes:

• Hairy Bikers Liver And Bacon
• Hairy Bikers Chicken And Ham Pie Recipe
• Hairy Bikers Lasagne Recipe