Homemade Cheese & Onion Pie

Ingredients

• 1 sheet Shortcrust Pastry (Tesco ready‑made, kept refrigerated)
• 10 g Parmesan Cheese (Finely grated, sprinkled inside crust before rolling)
• 2 tbsp All-Purpose Flour (For dusting work surface and for the sauce)
• 1 tbsp Unsalted Butter (Softened, used to lightly grease the tin)
• 1/2 cup Baking Beans (or Rice) (For blind‑baking the crust; discard after use)
• 2 White Onion (Medium, sliced and par‑boiled 2‑3 min)
• 1 tbsp Plain Flour (Added to onions to start the sauce)
• 50 ml Double Cream (Heavy cream, adds richness)
• 50 ml Semi‑Skimmed Milk (Can use whole milk for extra richness)
• 1 Large Potato (Diced, par‑boiled 10‑12 min until just tender)
• 150 g Mature Cheddar (Sharp, grated)
• 0.5 tsp English Mustard (Coleman's brand, adds tang)
• 1 tsp Ground Black Pepper (Freshly ground)
• 0.5 tsp Chili Powder (Optional, for a mild heat)
• to taste Salt (Use sparingly; cheese is salty)
• 1 Egg (Beaten, for egg wash)
• 1/2 sheet Extra Shortcrust Pastry (Rolled for the top lid)

Instructions

1. Preheat Oven

   Set the oven to 180°C fan and allow it to preheat while you prepare the crust.

   Time: PT5M

   Temperature: 180°C

2. Prepare Pastry Base

   Lightly grease the removable tin with butter. Lightly flour the work surface, roll out the shortcrust pastry to fit the 22 cm tin, line the tin, trim excess, and prick the base with a fork.

   Time: PT10M

3. Blind‑Bake Crust

   Line the pastry with parchment paper, fill with baking beans (or rice). Bake for 15‑20 minutes, then remove the beans and parchment and bake an additional 5 minutes until the base is lightly golden.

   Time: PT25M

   Temperature: 180°C

4. Par‑Boil Onions

   Slice the two white onions and place them in boiling water for 2‑3 minutes until just softened. Drain and set aside.

   Time: PT3M

5. Par‑Boil Potatoes

   Dice the large potato into 1‑cm cubes, add to boiling water and cook 10‑12 minutes until just tender. Drain and set aside.

   Time: PT12M

6. Make Onion‑Cheese Sauce

   In a saucepan over medium heat, add the softened onions, sprinkle 1 tbsp plain flour and stir for 1 minute. Pour in 50 ml double cream and 50 ml milk, stirring continuously until the mixture thickens (about 1 minute). Add the diced potatoes, grated mature cheddar, 0.5 tsp English mustard, 0.5 tsp chili powder (optional), a pinch of salt and generous black pepper. Cook 3‑4 minutes, stirring, until the cheese melts and the filling is cohesive.

   Time: PT8M

7. Assemble the Pie

   Spoon the hot filling into the baked crust, spreading evenly. Roll out the remaining pastry, place it over the filling, trim excess, and crimp the edges with a fork. Cut a few small vent holes in the top, brush the entire surface with beaten egg.

   Time: PT10M

8. Final Bake

   Place the assembled pie back in the oven at 180°C fan and bake for 25‑30 minutes, or until the top is golden brown and the filling is bubbling.

   Time: PT30M

   Temperature: 180°C

9. Cool and Serve

   Remove the pie from the oven and let it rest for 10 minutes before slicing. Serve warm with mash and gravy or cold with pickles.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

35 g

Fat

25 g

Fiber

3 g