Description
Comforting cheese and onion pie brings hearty British flavors straight to your dinner table. Layers of flaky pastry and rich, creamy filling promise a satisfying meal you’ll savor with every delightful bite.
Ingredients
Scale
Main Ingredients:
- 460 grams (16.2 ounces) potatoes, cubed
- 2 onions, sliced
- 60 grams (2.1 ounces) shredded cheddar cheese
- 60 grams (2.1 ounces) shredded parmesan cheese
Dairy and Liquids:
- 620 milliliters (21 fluid ounces) milk
- 65 grams (2.3 ounces) butter
- Butter (for pastry)
- Lard (for pastry)
Seasonings and Pastry Ingredients:
- 60 grams (2.1 ounces) plain flour
- Plain flour (for dusting)
- 1.25 tablespoons mustard
- 1.25 tablespoons thyme
- Pinch of salt
- Pinch of ground black pepper
- Cold water (150 milliliters or 5.1 fluid ounces)
Instructions
- Preheat the oven to 200°C (Gas 7) or 220°C fan, ensuring the rack is positioned in the middle.
- Boil the potatoes until tender, then drain and set aside to cool slightly.
- Gently sauté onions in butter over low heat until soft and translucent, developing a rich, sweet flavor.
- Create a smooth milk-based sauce by whisking flour into warm milk, cooking until the mixture thickens and coats the back of a spoon.
- Incorporate mustard, thyme, grated cheese, cooked potatoes, salt, and pepper into the sauce, mixing thoroughly to distribute flavors evenly.
- Allow the filling to cool and slightly firm up in the refrigerator for easier handling.
- Prepare the pastry dough and chill it to ensure a flaky, crisp texture when baked.
- Roll out the pastry and carefully line the pie dish, trimming excess edges for a neat appearance.
- Spoon the cooled filling into the pastry-lined dish, spreading it evenly to the edges.
- Cover the pie with a second pastry lid, sealing and crimping the edges to prevent filling leakage.
- Create a few small vents on top to allow steam to escape during baking.
- Brush the pastry with an egg wash for a golden, glossy finish.
- Bake in the preheated oven for 45 minutes until the pastry is puffed and a deep golden brown color.
Notes
- Prevent soggy bottom by preheating a baking sheet and placing the pie dish directly on it during baking.
- Experiment with cheese varieties like sharp cheddar, gruyère, or a blend for deeper flavor complexity.
- Reduce carbohydrate content by substituting half the potatoes with cauliflower or using a low-carb pastry alternative.
- Enhance vegetable nutrition by adding spinach or leeks to the filling for extra vitamins and interesting texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg