Homemade Cheese & Onion Pie
Homemade Cheese & Onion Pie is a easy British recipe that serves 4. 450 calories per serving. Recipe by It's Cooking Good on YouTube.
Prep: 40 min | Cook: 1 hr 3 min | Total: 1 hr 58 min
Cost: $35.23 total, $8.81 per serving
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
Preheat Oven
Set the oven to 180°C fan and allow it to preheat while you prepare the crust.
Time: PT5M
Temperature: 180°C
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Egg
Ingredient Substitutions
- Instead of Shortcrust Pastry: Homemade shortcrust pastry, Store‑bought puff pastry (different texture)
- Instead of Parmesan Cheese: Grated Pecorino Romano, Grated Grana Padano
- Instead of All-Purpose Flour: Gluten‑free flour blend (for dusting only), Rice flour
- Instead of Unsalted Butter: Margarine, Olive oil spray
- Instead of Baking Beans (or Rice): Dried beans, Lentils
- Instead of White Onion: Yellow onion, Sweet onion
- Instead of Plain Flour: Gluten‑free flour blend
- Instead of Double Cream: Heavy whipping cream, Full‑fat coconut cream (non‑dairy)
- Instead of Semi‑Skimmed Milk: Whole milk, Plant‑based milk (unsweetened, will change flavor)
- Instead of Large Potato: Sweet potato (will change flavor), Turnip
- Instead of Mature Cheddar: Mild cheddar, Red Leicester
- Instead of English Mustard: Dijon mustard, Whole‑grain mustard
- Instead of Ground Black Pepper: White pepper
- Instead of Chili Powder: Paprika, Cayenne pepper (use less)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Egg: Milk wash (less shine), Egg white only
- Instead of Extra Shortcrust Pastry: Puff pastry (different texture), Homemade pastry
Equipment Needed
- Oven
- 22 cm Removable Tin
- Rolling Pin
- Pastry Brush
- Mixing Bowl
- Saucepan or Frying Pan
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Fork
Critical Steps — Do Not Skip
- Blind‑bake the crust to avoid a soggy bottom.
- Do not over‑boil the potatoes; they should retain a bite.
- Seal the top and bottom crusts tightly to prevent leakage.
- Watch the final bake for a deep golden colour without burning.
Chef Tips from the Video
- Keep all pastry components cold; chill the rolled top disc before placing it on the filling.
- Grate the cheddar freshly for better melt and flavor.
- Use a fork to crimp edges; this creates a decorative seal and helps trap steam.
- If you like extra crunch, sprinkle a handful of grated Parmesan on the top before the egg wash.
Troubleshooting
Crust is soggy after baking.
Ensure the crust is fully blind‑baked and the filling is not too watery; if needed, bake the crust an extra 5‑10 minutes before adding filling.
Filling is dry or crumbly.
Add an extra tablespoon of cream or milk and cook a little longer to create a smoother sauce.
Top crust burns before the filling is hot.
Cover the pie loosely with foil halfway through the final bake.
Storage
Refrigerator: Cool completely, then cover tightly; lasts 3‑4 days.
Freezer: Wrap individual slices in foil and place in a freezer bag; up to 1 month.
Room temperature: Not recommended beyond 2 hours due to dairy.
Make-Ahead Tips
- Blind‑bake the crust up to 24 hours ahead and store in the fridge.
- Prepare the filling, let it cool, then refrigerate; assemble and bake when needed.
- Reheat leftovers in a 180°C oven, covered with foil for 10‑15 minutes.
Frequently Asked Questions
What is the cultural significance and history of cheese and onion pie in British cuisine?
Cheese and onion pie is a classic British comfort food that dates back to the early 20th century, often served in pubs and home kitchens as a hearty, inexpensive meal. It reflects the British tradition of using simple, locally available ingredients—potatoes, onions, and cheese—wrapped in a buttery shortcrust pastry.
What are the traditional regional variations of cheese and onion pie in the United Kingdom?
In northern England, the pie may include a splash of ale or stout in the sauce, while in Wales a touch of Welsh cheddar is preferred. Some Scottish versions add a layer of mashed potatoes on top, creating a ‘pie‑and‑mash’ hybrid.
How is cheese and onion pie traditionally served in British homes and pubs?
It is typically served hot with a side of mashed potatoes and rich brown gravy, or cold with pickles and a simple green salad. In pubs, it often appears as a snack alongside a pint of ale.
On what occasions is cheese and onion pie traditionally enjoyed in British culture?
The pie is popular for casual family meals, weekend lunches, and as a comforting dish during colder months. It also appears at community gatherings and school canteens because it is easy to make in bulk.
What authentic traditional ingredients are essential for a classic British cheese and onion pie?
The core ingredients are shortcrust pastry, mature cheddar (or a strong British cheese), white onions, potatoes, and a splash of cream or milk. Optional touches include English mustard and a pinch of chili for subtle heat.
What other British dishes pair well with cheese and onion pie?
It pairs nicely with classic British sides such as buttered peas, steamed broccoli, or a simple green salad dressed with vinaigrette. For a full meal, serve with a bowl of beef or vegetable soup.
What makes cheese and onion pie special or unique in British comfort food cuisine?
Its uniqueness lies in the creamy onion‑cheese sauce that binds the potatoes and onions, creating a rich, gooey centre that contrasts with the crisp, buttery pastry. The balance of salty cheese and sweet onion gives it a comforting depth of flavor.
What are the most common mistakes to avoid when making cheese and onion pie at home?
Common errors include under‑baking the crust, which leads to sogginess; over‑cooking the potatoes, making them mushy; and not sealing the top and bottom crusts tightly, causing the filling to leak during baking.
Why does this cheese and onion pie recipe use a blind‑baked crust instead of a regular bake?
Blind‑baking creates a barrier that prevents the moist filling from soaking into the pastry, ensuring a crisp, flaky bottom. Without this step, the crust would become soggy because of the cream‑based sauce.
Can I make the cheese and onion pie ahead of time and how should I store it?
Yes. You can blind‑bake the crust and prepare the filling up to 24 hours in advance, storing each separately in the refrigerator. Assemble the pie and bake when ready, or keep the assembled pie refrigerated and reheat in a 180°C oven, covered with foil.
What does the YouTube channel It’s Cooking Good specialize in?
The YouTube channel It’s Cooking Good focuses on straightforward, budget‑friendly home cooking tutorials, often featuring classic comfort dishes and quick, no‑fuss recipes that use readily available supermarket ingredients.
How does the YouTube channel It’s Cooking Good’s approach to British comfort food differ from other cooking channels?
It’s Cooking Good emphasizes minimal prep, using ready‑made components like store‑bought pastry, and provides clear, step‑by‑step narration with practical tips for everyday cooks, whereas many other channels may focus on elaborate techniques or gourmet presentations.
Last updated: August 20, 2026
