This Hairy Bikers cheese and onion pie is made with mature Cheddar, soft onions, potato, and a crispy Parmesan shortcrust pastry. The filling is rich and creamy with a hit of English mustard and cayenne. Ready in about 2 hours, serves 4.
I love making this for weekend lunches. It’s just as good served cold the next day, which makes it brilliant for picnics.
Cheese and Onion Pie Ingredients
For the Pastry:
- 450g plain flour, plus extra for dusting
- 2 tsp baking powder
- ½ tsp salt
- 120g unsalted butter, cold and cubed
- 1 free-range egg yolk
- 50g Parmesan cheese, grated
- 120ml 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 whole milk
- 50ml double cream
- 150g 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
- 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.
- Chill the dough: Form the dough into a ball, wrap in cling film, and chill for at least one hour. This resting time allows the fat to firm up, which gives the pastry its flaky texture.
- Prepare the filling: Boil the potato cubes in salted water for 10–15 minutes until tender, then drain well. In a separate pan, boil the sliced onions for 2–3 minutes to soften them, then drain well and return them to the pan.
- 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.
- Combine the filling: Remove the sauce from the heat. Stir in the cooked potato pieces, grated Cheddar, mustard, and cayenne pepper. Season to taste with salt and pepper.
- Blind bake the base: Preheat your oven to 180°C (160°C Fan / Gas Mark 4) and grease a deep 20cm pie tin. Roll out two-thirds of the pastry, line the tin, prick the base, and fill with baking parchment and beans. Bake for 10–15 minutes, then remove the beans and paper and let the case cool.
- Assemble the pie: 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.
- Bake and serve: Brush the top with egg wash and cut two small holes in the centre for steam to escape. Bake for 25–30 minutes until deep golden brown. Let it rest for a few minutes before serving.
What Makes This Cheese and Onion Pie So Good?
- The Parmesan pastry: Adding grated Parmesan to the shortcrust dough gives this pie a savoury, crispy crust that sets it apart from standard butter-only versions. It’s what makes this recipe special.
- Cold butter is key: Using very cold, cubed butter and not overworking the dough is the secret to flaky pastry. Chilling the dough for a full hour lets the fat firm up, which creates steam in the oven for a tender result.
- Blind bake to avoid a soggy bottom: Pre-baking the pastry base before adding the wet filling keeps the bottom crust crisp and firm. Do not skip this step.
- Boil the onions first: This is a classic technique for cheese and onion pie fillings. It softens the onions quickly and removes the harsh, raw bite, giving a milder, sweeter flavour in the finished pie.
- Shortcrust vs puff pastry: This recipe uses a shortcrust enriched with Parmesan, which gives a crispier, more savoury result than puff pastry versions. If you enjoy a similar cheesy filling in a different format, try the cheese and onion quiche or the cheese and potato pie.
What To Serve With This Pie
Cheese and onion pie is a proper Northern English classic, with roots in Lancashire and Yorkshire. It was traditionally made as a simple, filling meal using whatever cheese was to hand. It’s still one of the best vegetarian mains you can put on the table.
Keep the sides simple. Baked beans are the classic pairing, or go for a crisp green salad with a sharp vinaigrette to cut through the richness. Chunky chips work brilliantly alongside, and a side of cauliflower cheese turns this into a proper comfort food spread.
Pickled red cabbage or a dollop of brown sauce on the side adds a tangy contrast that balances the creamy filling perfectly.
How To Store and Freeze This Pie
Cover leftovers tightly or transfer to an airtight container and store in the fridge for up to 3–4 days. This pie is just as good served cold, so don’t feel you need to reheat every slice.
For the best texture, reheat slices in the oven at 180°C for 15–20 minutes until piping hot and crisp. Microwaving works in a pinch but will soften the pastry.
You can also freeze this pie once baked. Let it cool completely, wrap tightly in cling film and foil, and freeze for up to 1 month. Thaw overnight in the fridge before reheating at 180°C until piping hot throughout.
Nutrition Facts
- Serving Size: 1/4 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.
Frequently Asked Questions
Do I have to use lard in the pastry? No, this recipe uses an all-butter pastry with Parmesan for extra flavour. Some traditional versions use lard for a shorter, crumblier texture, but this one is rich and holds together well.
What is the best cheese for a cheese and onion pie? A strong, mature Cheddar is the classic choice, but Lancashire cheese is the traditional Northern English option and melts beautifully. Cheshire or Wensleydale also work well if you want something milder.
Can I make individual cheese and onion pies instead? Yes, divide the pastry and filling between individual pie tins or a muffin tray. Reduce the baking time by about 10 minutes and keep an eye on them until golden.
How does this compare to a traditional Lancashire cheese and onion pie? A classic Lancashire version uses just cheese and onion with no potato and no sauce. This Hairy Bikers version adds potato, a creamy sauce, and Parmesan in the pastry, making it richer and more substantial.
What is the difference between cheese and onion pie and cheese and onion quiche? A pie has a pastry lid on top and a thicker filling, while a quiche is open-topped with an egg custard base. Both are brilliant, but the pie is heartier and better for colder weather.
You May Also Like:
- Hairy Bikers Fish Pie Recipe
- Hairy Bikers Egg and Bacon Pie Recipe
- Hairy Bikers Cheese and Potato Pie Recipe
Hairy Bikers Cheese and Onion Pie Recipe
Description
This cheese and onion pie is made with mature Cheddar, soft onions, and potato in a crispy Parmesan shortcrust pastry. The creamy filling has a kick of English mustard and cayenne. Ready in about 2 hours, serves 4.
Ingredients
For the Pastry:
For the Filling:
Instructions
- Make the pastry: Pulse the flour, baking powder, salt, butter, and egg yolk in a food processor until it resembles breadcrumbs. Stir in the Parmesan, then gradually add water until the dough just comes together. Wrap in cling film and chill for 1 hour.
- Prepare the filling: Boil the potato cubes for 10–15 minutes until tender, then drain. Separately, boil the sliced onions for 2–3 minutes to soften, then drain and return to the pan.
- Make the sauce: Sprinkle flour over the onions and stir, then add the milk and cream. Heat over a medium heat, stirring, until smooth and slightly thickened. Remove from the heat, stir in the potato, Cheddar, mustard, and cayenne, and season to taste.
- Blind bake: Preheat the oven to 180°C (160°C Fan / Gas Mark 4) and grease a deep 20cm pie tin. Roll out two-thirds of the pastry, line the tin, prick the base, and fill with baking parchment and beans. Bake for 10–15 minutes, then remove the beans and paper and let the case cool.
- Assemble: Pour the filling into the cooled pastry case. Roll out the remaining pastry for a lid, brush the rim with beaten egg, place the lid on top, and crimp the edges to seal.
- Bake: Brush the top with egg wash and cut two small holes in the centre for steam. Bake for 25–30 minutes until deep golden brown. Rest for a few minutes before serving.
