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British Pie Week- Cheese and Onion Pie!

British Pie Week- Cheese and Onion Pie!

Obviously, we are indulging in true cheesy style so let us share with you our very own Cheese & Onion Pie recipe, using at its heart our delicious Black Bob Extra Mature cheddar cheese.

Not only is it extremely easy to make but it’s a wholesome showstopper that can be enjoyed simply on its own or with some chunky well-seasoned chips and garden peas. You can thank us later for this dreamy delight ;)

  • 2x 320g (2 x 11oz) packs ready-rolled puff pastry
  • 1medium potato (about 200g) - peeled and cut into small cubes
  • 2tbsp salted butter
  • 1large onion - peeled and finely sliced
  • 2tbsp plain (all purpose) flour
  • 180ml whole (full-fat) milk
  • 50ml double (heavy) cream
  • 200g Black Bob Extra Mature cheddar cheese - grated
  • ¼tsp mustard powder
  • ¼tsp salt
  • ½tsp ground black pepper
  • 1egg - lightly whisked
  1. Preheat the oven to 200C.
  2. Unroll one of the rolls of pastry and slice into three squares (use the left over pastry to fill any gaps).
  3. Line three individual foil dishes (we used aluminium foil food takeaway containers).
  4. Prick several holes in the base section of the pastry using a fork.
  5. Cover each pie base with baking parchment filled with rice or baking beans.
  6. Place the pies on a tray and bake in the oven for 10 minutes to par-cook the base of the pies.
  7. Remove the pie bases from the oven, leave to cool for 10 minutes, then carefully remove the parchment and rice or baking beans.
  8. While the pastry bases are cooking, make the filling.
  9. Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 10-12 minutes until the potato is very tender. Drain and put to one side.
  10. Melt the 2 tbsp of butter in a second pan and add the sliced onion. Stir and cook over a medium heat for five minutes until the onion softens.
  11. Sprinkle on the 2 tbsp of flour and stir to coat the onions. Cook for a further minute.
  12. Add the 180ml of milk a little at time, whilst stirring, until the milk is fully absorbed.
  13. Add in the 50ml cream, 200g cheese, ¼ tsp mustard powder, ¼ tsp salt, ½ tsp pepper and the cooked potatoes.
  14. Stir together until the cheese has melted and the potatoes break down.
  15. Divide the filling between the three pie cases.
  16. Trim the overhanging edges of the cooked pastry using a pair of scissors.
  17. Brush a little of the egg wash onto the edges of the pastry.
  18. Unroll the second roll of pastry. Slice into three squares and place a square on top of each pie dish.
  19. Cut off any excess pastry with scissors, then crimp the edges of the pastry together using a fork.
  20. Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.
  21. Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.
  22. Enjoy!

This recipe was created by our very own Sophie Buxton.

Having problems online or prefer to talk to someone? Please feel free to place your order over the phone with our lovely Katie in customer services on 0808 189 0725 or email [email protected]

Big love,

The Cheshire Cheese Company