Hairy Bikers Cheese and Onion Pie Recipe

This Hairy Bikers Cheese and Onion Pie is a cheesy and savory recipe, which is made with mature cheddar cheese and a rich, buttery pastry. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.

Hairy Bikers Cheese and Onion Pie Recipe Ingredients

For the Pastry:

• 450g (1lb) plain flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp salt
• 120g (4½oz) unsalted butter, cold and cubed
• 1 free-range egg yolk
• 50g (2oz) Parmesan 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 Hairy Bikers Cheese and Onion Pie

1. Make the Pastry: In a food processor, pulse the flour, baking powder, salt, butter, and egg yolk until the mixture resembles breadcrumbs. Stir in the grated Parmesan. Gradually add the water, pulsing, until the mixture just comes together into a dough. Form into a ball, wrap in cling film, and chill for at least one hour.
2. Prepare the Filling: Boil the potato cubes in salted water for 10-15 minutes until tender; drain well. In a separate pan, boil the sliced onions for 2-3 minutes to soften them; drain well and return them to the pan.
3. Create the Creamy Sauce: Sprinkle the flour over the cooked onions and stir. Add the milk and cream and heat over a medium heat, stirring, until the sauce is smooth and has thickened slightly.
4. Combine the Filling: Remove the sauce from the heat. Stir in the cooked potato pieces, grated cheddar cheese, mustard, and cayenne pepper. Season to taste with salt and pepper.
5. Line and Blind Bake the Pie: Preheat your oven to 180°C/350°F/Gas 4. Grease and flour a deep 20cm (8in) pie tin. Roll out two-thirds of the chilled pastry and use it to line the pie tin. Prick the base with a fork, line with baking parchment, fill with baking beans, and bake for 10-15 minutes. Remove the beans and paper and let the pastry case cool.
6. Assemble and Bake: Pour the cheese and onion filling into the cooled pastry case. Roll out the remaining pastry to create a lid. Brush the rim of the pie with beaten egg, place the lid on top, and crimp the edges to seal.
7. Finish and Serve: Brush the top of the pie with the remaining egg wash and cut two small holes in the center for steam to escape. Bake for 25-30 minutes, or until the pie is deep golden-brown. Let it rest for a few minutes before serving.

Recipe Tips

• How do I get a flaky pastry? The secret is using very cold butter and not overworking the dough. Chilling the dough for a full hour is a crucial step that allows the fat to firm up, which creates steam in the oven for a flaky, tender result.
• How do I prevent a soggy bottom? “Blind baking” the pastry base is essential. This pre-baking step cooks the bottom crust before you add the wet filling, ensuring it stays crisp and firm.
• Why do you boil the onions? This is a classic technique for cheese and onion pie fillings. It softens the onions quickly and removes some of their harsh, raw bite, resulting in a milder, sweeter flavor in the final pie.
• Can I use a food processor for the pastry? Yes, a food processor is a quick and easy way to make the pastry. Just be careful not to over-process it. Pulse only until the dough just comes together into a ball.

What To Serve With Cheese and Onion Pie

This rich and hearty pie is a British classic that pairs perfectly with simple, comforting sides.

• Baked beans
• A crisp green salad with a sharp vinaigrette
• Pickled red cabbage or a dollop of brown sauce
• Chunky chips (fries)

How To Store Cheese and Onion Pie

• Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 3-4 days. This pie is also delicious served cold.
• Reheat: For the best texture, reheat slices in a 350°F (175°C) oven for 15-20 minutes until the filling is hot and the pastry is crisp.

Cheese and Onion Pie Nutrition Facts

• Serving Size: 1/8 of pie
• Calories: ~650 kcal
• Protein: 25g
• Carbohydrates: 50g
• Fat: 40g
• Saturated Fat: 22g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Hairy Bikers Fish Pie Recipe
• Hairy Bikers Liver and Bacon Recipe

Hairy Bikers Cheese and Onion Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time:1 hour 10 minutesTotal time:2 hours 15 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:650 kcal Best Season:Available

Description

A classic British comfort food pie with a savory filling of potatoes, onions, and mature cheddar cheese, all encased in a rich, homemade Parmesan pastry.

Ingredients

• Pastry: 450g plain flour, 2 tsp baking powder, ½ tsp salt, 120g cold butter, 1 egg yolk, 50g Parmesan, ~120ml water.
• Filling: 1 medium potato, 2 onions, 1 tbsp flour, 50ml milk, 50ml double cream, 150g mature cheddar, ½ tsp English mustard, ½ tsp cayenne pepper.
• Glaze: 1 egg, beaten.

Instructions

1. Make the pastry dough by combining the dry ingredients, butter, and egg yolk, then adding water. Chill for 1 hour.
2. Boil the potato until tender. Separately, boil the sliced onions to soften them.
3. Make the filling: Create a sauce with the onions, flour, milk, and cream. Stir in the cooked potato, cheddar, mustard, and cayenne. Season to taste.
4. Preheat oven to 180°C/350°F. Line a 20cm (8in) pie tin with two-thirds of the pastry and blind bake for 10-15 minutes.
5. Pour the filling into the cooled pastry case.
6. Top with the remaining pastry to form a lid, crimp the edges, and brush with egg wash.
7. Cut steam vents and bake for 25-30 minutes until golden brown. Rest before serving.

Notes

• Chilling the pastry dough for at least an hour is crucial for a flaky, tender crust.
• Blind baking the pastry base is the most important step to prevent a soggy bottom.
• Boiling the onions before adding them to the sauce creates a milder, sweeter filling.
• This pie is delicious served hot or cold, making it perfect for picnics.