Cheese and Onion Pie

Method

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1. Rub the butter into the flour and salt until it looks like breadcrumbs, then stir in the water until the dough holds. Divide into two discs, one a little larger, wrap and chill 30 minutes.

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2. Melt the butter for the filling in a large pan over medium-low heat and cook the onions with a pinch of salt for 20 minutes, until very soft and golden. Cool.

   Mark done Start 20 min timer

3. Boil the diced potato for 5 minutes until just tender and drain.

   Mark done Start 5 min timer

4. Heat the oven to 200°C / 400°F with a baking tray on the lower shelf.

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5. Mix the onions, potato, cheese, cream, egg, mustard, parsley, salt and pepper.

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6. Roll the larger disc and line a 23 cm pie dish. Fill with the mixture.

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7. Roll the smaller disc, cover the pie, trim, crimp, cut a steam vent and brush with the egg.

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8. Bake on the hot tray 35 to 40 minutes, until deep golden.

   Mark done Start 35 min timer

9. Rest 15 minutes before serving hot or cold.

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Chef’s Tips

• Cook the onions slowly until sweet. Raw or half-cooked onions turn the filling watery.
• Cool the filling before it goes into the pastry so the butter does not melt.
• Serve it warm or cold. It slices best after resting.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Baked beans
• Brown sauce
• A green salad

Storage & Reheating

Refrigerate up to 4 days and eat cold or reheat at 170°C for 20 minutes. Freeze baked for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.