Mary Berry Recipes

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There's something so truly comforting about a classic pie, isn't there? And this Cheese and Onion Pie, my dears, is a prime example of wholesome, hearty cooking that brings everyone to the table with a smile. It's a recipe that harks back to simpler times, a true British favourite that never goes out of fashion. The golden, flaky pastry encasing a rich, savoury filling of sweet onions and mature cheddar – it’s just sheer perfection.

This particular recipe is wonderfully simple to follow, designed to give you confidence in the kitchen, whether you’re a seasoned baker or just starting out. I believe that good food should be accessible to everyone, and this pie certainly fits the bill. It’s a versatile dish too, equally at home as the star of a casual supper, a delightful addition to a picnic basket, or even served cold for a delicious lunch.

The secret to its success lies in the balance of flavours and textures: the gentle sweetness of slowly cooked onions, the sharpness of a good quality cheese, and a beautifully crisp pastry. Follow my steps carefully, and you’ll achieve a magnificent pie that will be a real family favourite in no time at all. Let's get baking!

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Why You'll Love This Recipe

It's a timeless, comforting classic that appeals to all ages, making it a perfect family meal.
The combination of sweet, tender onions and sharp, mature cheddar creates a truly irresistible flavour profile.
Though it appears impressive, this recipe is wonderfully straightforward, yielding magnificent results with minimal fuss.

Ingredients

For the Pastry:
225g plain flour, plus extra for dusting
Pinch of salt
110g cold butter, cubed
2-3 tablespoons cold water
For the Filling:
3 large onions, thinly sliced
25g butter
1 tbsp olive oil
200g mature Cheddar cheese, grated
2 large eggs
150ml double cream
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
For Glazing (optional):
1 egg, beaten

Equipment Needed

Large mixing bowl • Rolling pin • 23cm (9 inch) fluted tart tin or pie dish • Frying pan • Baking parchment • Baking beans or dried rice • Whisk • Measuring cups and spoons

Step-by-Step Instructions

First, let's prepare our lovely shortcrust pastry. Sieve the flour and salt into a large mixing bowl. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. This takes a little patience, but it's worth it for a flaky pastry.
Now, gradually add the cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to add too much water. Bring the dough together with your hands, then flatten it slightly, wrap it in cling film, and pop it into the refrigerator for at least 30 minutes to rest. This is a crucial step for a good pastry!
While the pastry is resting, prepare the glorious filling. In a large frying pan, melt the butter with the olive oil over a medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook gently for about 15-20 minutes, stirring occasionally, until the onions are beautifully soft, translucent, and sweetly caramelised. Don't rush this stage; it truly brings out their flavour. Let them cool slightly.
Preheat your oven to 190°C (170°C fan/Gas Mark 5). Lightly grease a 23cm (9 inch) fluted tart tin or pie dish.
On a lightly floured surface, roll out two-thirds of your chilled pastry to a circle large enough to line your pie dish. Carefully lift the pastry into the tin, pressing it gently into the sides. Trim the edges, leaving a little overhang.
Now, for the all-important blind baking! Prick the base of the pastry all over with a fork. Line the pastry case with baking parchment and fill with baking beans or dried rice. Bake for 15 minutes, then carefully remove the parchment and beans. Return the pastry case to the oven for another 5-10 minutes, until the base is dry and lightly golden. This helps prevent a 'soggy bottom', my dears!
While the pastry case is cooling, combine the cooled onions with the grated Cheddar cheese in a bowl. In a separate bowl, whisk together the eggs, double cream, Dijon mustard, and season with a good pinch of salt and freshly ground black pepper.
Spoon the cheese and onion mixture evenly into the blind-baked pastry case. Pour the creamy egg mixture over the top, making sure it's distributed well.
Roll out the remaining pastry to form a lid for your pie. Moisten the edges of the pastry in the tin with a little water, then carefully place the pastry lid over the filling. Press the edges together to seal, and trim any excess pastry. You can crimp the edges decoratively with a fork, or simply pinch them together.
If you wish, brush the top of the pie with a little beaten egg for a lovely golden glaze, and make a small steam hole in the centre with a sharp knife.
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is set and bubbling beautifully. The aroma will be simply divine!
Allow the pie to cool in the tin for 10-15 minutes before carefully removing it and serving. It's truly wonderful warm, but equally delicious served cold.

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Perfect Substitutions

**Plain Flour:** For a quicker pastry, you can use a good quality shop-bought shortcrust pastry (about 500g for a 23cm pie).
**Cheddar Cheese:** While mature Cheddar is classic, you could use a blend of cheeses like Gruyère, Red Leicester, or a sharp Lancashire cheese for a different flavour profile.
**Double Cream:** Full-fat milk or a lighter cream can be used for a slightly less rich filling, though double cream provides that wonderful indulgence.
**Dijon Mustard:** A pinch of mustard powder or a different mild mustard could be used, or omitted if preferred, but it adds a lovely depth.
**Onions:** Shallots could be used for an even sweeter, milder flavour, but require more preparation.

Serving Suggestions

This hearty Cheese and Onion Pie is a meal in itself, but it truly shines alongside a fresh, crisp green salad with a light vinaigrette. For a more substantial offering, a side of buttery new potatoes or some steamed seasonal vegetables like green beans or broccoli would be simply delightful. It's also perfect for a picnic, served cold with a dollop of chutney! If you enjoyed this, you might also love our Classic Savoury Cheese Scones and Perfect Cloud Meringues.

How to Store \u0026 Reheat

Once baked, allow the pie to cool completely. Store it in an airtight container in the refrigerator for up to 2-3 days. It's absolutely delicious served cold. To reheat, place individual slices or the whole pie in an oven preheated to 160°C (140°C fan/Gas Mark 3) for about 15-20 minutes, or until piping hot throughout. You can also freeze the pie: bake and cool completely, then wrap well in cling film and foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating as above.

Mary's Secrets to Success

My dears, for a truly magnificent Cheese and Onion Pie, remember these golden rules: 1. **Sauté the onions slowly:** Patience is key here. Don't rush the onions; allow them to soften and sweeten gently over a low heat. This brings out their best flavour. 2. **Blind bake properly:** A well-blind-baked pastry case is your best friend against a soggy bottom. Don't be tempted to skip this step! 3. **Choose your cheese wisely:** A good, strong mature Cheddar will give you the most wonderful, robust flavour that truly shines through. Grate it yourself for the best texture. 4. **Don't overfill:** Leave a little room at the top for the filling to expand and the cheese to bubble beautifully. 5. **Rest the pastry:** If making your own pastry, always allow it to rest in the fridge. This prevents shrinkage and makes it much easier to handle. Follow these simple tips, and your Cheese and Onion Pie will be a triumph!

Frequently Asked Questions

Can I use shop-bought pastry for this recipe?

Yes, absolutely! While homemade shortcrust pastry is delightful, using a good quality ready-made pastry is a wonderful shortcut that saves time and still yields a delicious result. Just ensure it's defrosted properly if frozen, and follow the instructions for blind baking.

How do I prevent a soggy bottom on my pie?

Ah, the dreaded soggy bottom! The key here is blind baking your pastry case thoroughly. Prick the base all over with a fork, line it with baking parchment, fill with baking beans or rice, and bake until the base is dry and lightly golden. A little brushing of egg white on the base after removing the beans can also create a seal.

What type of cheese is best for this pie?

For a truly classic flavour, I always recommend a good, strong mature Cheddar cheese. Its robust flavour stands up beautifully to the sweetness of the onions. You could also experiment with a blend, perhaps adding a little Red Leicester for colour, or a touch of Gruyère for a nuttier note, but Cheddar is the champion here.

Can I make this pie ahead of time?

Indeed! This pie is wonderfully accommodating for making ahead. You can prepare the filling a day in advance and store it in the refrigerator. Once baked, the pie itself can be cooled completely and kept in an airtight container in the fridge for up to 2-3 days. It's lovely served cold, too!

Can I freeze Cheese and Onion Pie?

Yes, you certainly can! Bake the pie completely, then allow it to cool entirely. Wrap it well in cling film and then foil, or place in a freezer-safe container. It will keep beautifully in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm through in a moderate oven until piping hot.