Mary Berry Recipes

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There's something utterly comforting about a homemade pie, isn't there? It speaks of warmth, family, and simple pleasures. This Classic Cheese and Onion Pie is a recipe very dear to my heart, a true stalwart of British home cooking that I've been making for decades. It’s the sort of dish that just makes you feel wonderfully content.

It's a dish that truly celebrates humble ingredients, transforming them into something quite extraordinary. The sweetness of slowly cooked onions, mingled with the sharp tang of mature cheddar, all encased in a beautifully crisp, golden shortcrust pastry – it’s sheer perfection, I promise you. Every bite is a delightful blend of textures and flavours, a comforting embrace on a plate.

This recipe is wonderfully straightforward, designed to give you confidence in the kitchen. Whether you're a seasoned baker or just starting out, you'll find joy in bringing this classic to life. It’s a real family favourite, perfect for a cosy supper or a delightful addition to a picnic spread, and always receives high praise.

Why You'll Love This Recipe

Uses readily available, economical ingredients found in any good larder.
Offers a satisfying, hearty meal that truly pleases all ages and is a wonderful vegetarian option.
Can be prepared ahead of time, making entertaining or weeknight meals an absolute breeze.

Ingredients

For the Shortcrust Pastry:
225g (8oz) plain flour, plus extra for dusting
50g (2oz) cold butter, cubed
50g (2oz) cold lard or vegetable shortening, cubed (or 100g butter total)
Pinch of salt
2-3 tbsp cold water
For the Filling:
3 large onions, about 600g (1lb 5oz), thinly sliced
25g (1oz) butter
1 tbsp olive oil
200g (7oz) mature cheddar cheese, grated
2 large eggs
150ml (5fl oz) full-fat milk
150ml (5fl oz) double cream
1 tbsp fresh chives, finely chopped (optional)
Salt and freshly ground black pepper to taste
For the Glaze:
1 egg yolk, beaten with a splash of milk

Equipment Needed

Large mixing bowl • Rolling pin • 20cm (8-inch) loose-bottomed fluted flan tin • Large frying pan • Whisk • Baking parchment • Baking beans or dried pulses • Measuring jug and spoons • Sharp knife

Step-by-Step Instructions

**1. Make the Pastry:** Sift the flour and salt into a large bowl. Add the cold butter and lard/shortening. Rub the fats into the flour using your fingertips until the mixture resembles fine breadcrumbs. Gradually add the cold water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it, as this can make the pastry tough. Form into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
**2. Prepare the Onions:** In a large frying pan, melt the butter with the olive oil over a medium-low heat. Add the thinly sliced onions, a generous pinch of salt, and cook very gently for 15-20 minutes, stirring occasionally, until they are beautifully soft, translucent, and sweetly caramelised but not browned. This slow cooking is key to their wonderful flavour. Allow them to cool completely.
**3. Preheat and Roll Pastry:** Preheat your oven to 190°C (170°C fan/Gas Mark 5). On a lightly floured surface, roll out two-thirds of the chilled pastry to a circle large enough to line a 20cm (8-inch) loose-bottomed fluted flan tin. Carefully lift the pastry and press it into the tin, allowing a slight overhang. Trim the edges and prick the base all over with a fork.
**4. Blind Bake (Recommended):** Line the pastry case with baking parchment and fill with baking beans or dried pulses. Bake for 15 minutes, then carefully remove the parchment and beans and bake for another 5 minutes until the base looks dry and lightly golden. This helps prevent a soggy bottom, dear.
**5. Assemble the Filling:** In a large bowl, whisk the eggs, milk, and cream together until well combined. Season generously with salt and freshly ground black pepper. Stir in the cooled onions, grated mature cheddar cheese, and chopped chives (if using).
**6. Fill the Pie:** Pour the delicious filling into the blind-baked pastry case. Roll out the remaining pastry to create a lid. Dampen the edges of the base pastry with a little water, then carefully place the lid over the filling. Press the edges firmly together to seal, and trim any excess pastry. You can crimp the edges decoratively or use a fork for a lovely finish.
**7. Decorate and Glaze:** Make a small steam vent in the centre of the lid with a sharp knife. Brush the top of the pie with the beaten egg yolk and milk glaze for that lovely golden, professional finish.
**8. Bake:** Bake for 30-35 minutes, or until the pastry is golden brown and the filling is beautifully set with a slight wobble in the centre. If the crust starts to brown too quickly, you can loosely cover it with a piece of foil.
**9. Rest and Serve:** Allow the pie to rest for at least 10 minutes before slicing and serving. This allows the filling to settle beautifully and makes for cleaner slices. Enjoy!

Perfect Substitutions

**Lard/Shortening:** You can use all butter (100g total) for the pastry, though traditional lard does give a wonderfully crisp and tender texture.
**Cheddar Cheese:** Other hard cheeses like Gruyère, a good strong Lancashire, or even a blend of cheeses would also be delightful. Just ensure it's a cheese you enjoy!
**Chives:** Fresh parsley or a pinch of dried thyme could be used instead, or simply omit for a purer onion flavour.
**Milk/Cream:** For a slightly lighter pie, you can use all milk, but the double cream adds a lovely richness and luxurious texture to the filling.

Serving Suggestions

This comforting pie is simply wonderful served warm with a crisp green salad, perhaps with a tangy vinaigrette, to cut through the richness. A side of perfectly steamed new potatoes or some buttered green beans would also be a lovely accompaniment for a more substantial meal. It’s also absolutely delicious cold, making it perfect for a picnic, a packed lunch, or even a light supper. If you enjoyed this, you might also love our Hearty Garden Vegetable Soup and Hearty Chilli Con Carne.

How to Store \u0026 Reheat

To store, allow the pie to cool completely, then cover it tightly with cling film or foil and refrigerate for up to 3 days. To reheat, place individual slices or the whole pie in a preheated oven at 160°C (140°C fan/Gas Mark 3) for about 15-20 minutes, or until piping hot in the centre. You can also reheat individual slices in the microwave, but do remember the pastry won't be quite as crisp. This pie also freezes beautifully, wrapped well, for up to 3 months. Thaw overnight in the fridge before reheating.

Mary's Secrets to Success

**Cold Hands, Cold Pastry:** Always work with cold ingredients for your pastry, and try to handle it as little as possible with cool hands. This prevents the butter from melting too quickly and ensures a wonderfully flaky and crisp crust, which is essential for a truly good pie. **Slow Cooked Onions:** Don't rush the onions! Cooking them slowly over a low heat truly brings out their natural sweetness and depth of flavour, which is absolutely essential for the character of this pie. Patience here is truly a virtue, and it makes all the difference. **Seasoning is Key:** Taste your onion mixture and your egg custard before adding it to the pie. Proper seasoning makes all the difference to the final result, ensuring every mouthful is perfectly balanced and utterly delicious.

Frequently Asked Questions

Can I use shop-bought pastry?

Absolutely, dear! While homemade pastry is always a treat and so satisfying to make, a good quality shop-bought shortcrust pastry will work perfectly well and save you a little time. Just ensure you still blind bake it, as per the instructions, for the best result.

How do I prevent a soggy bottom?

The key, my dear, is in the blind baking! Prick the base of the pastry with a fork before lining it with parchment and baking beans. This helps to cook the base partially and create a protective barrier, preventing it from becoming damp from the filling. Also, ensure your onions are thoroughly cooled before adding them to the egg mixture.

Can I add other vegetables to the filling?

You certainly can! Lightly steamed broccoli florets, sautéed mushrooms, or even some finely diced bell peppers would make lovely additions. Just make sure any extra vegetables are well-drained and cooled to avoid introducing too much moisture into the pie.

What if my pastry cracks when I'm rolling it?

Don't fret, darling! Pastry can sometimes be a little temperamental. Simply press the edges back together with your fingers, or use a small piece of excess pastry to patch up any larger cracks. If it's very stubborn, a little chill time in the fridge often helps to make it more pliable.

Can I make this pie vegetarian?

Yes, this recipe is naturally vegetarian! Just ensure your cheese is vegetarian-friendly (some traditional cheddars use animal rennet, so check the label). It's a wonderful, hearty option for a meat-free meal that everyone will enjoy.