This Cheese and Onion Pie recipe is one of the easiest and most delicious things I’ve baked. Its great to have as an evening meal warm, but even better cold as part of a picnic. Its so easy, the filling is made in one saucepan and the pastry is shop bought, although you can make your own, however sometimes life is too short to make pastry. I hope you enjoy making this recipe, as much as I do.
INGREDIENTS
3 Large White Onions – Finely Sliced
5 Springs of Thyme (leaves only)
25g Butter
400g Extra Mature Cheddar
3 Medium Eggs
2x 320g Ready Rolled Shortcrust Pastry
Milk to glaze
Poppy seeds
METHOD
- Melt the butter in a saucepan over a medium-low heat and fry the onions & the fresh thyme for 10-15 mins, stirring frequently until softened. Leave to cool.
- Heat the oven to 190C/170C fan/gas 5 with a baking sheet inside. Lightly beat the eggs, then stir into the cooled onions along with the cheese. Season well. Unravel one sheet of pastry and use it to line a pie dish, pressing it up the side. Trim the edges and use the offcuts to patch any tears or cracks.
- Spoon the filling into the pastry case, gently patting it down with the back of the spoon. Brush a little milk over the exposed pastry rim. Unravel the second pastry sheet over the top, sealing the edge with your fingertips. Trim any excess, then crimp the edge or press with a fork to fully seal. Poke a small hole in the middle to allow steam to escape, then brush the top with the remaining milk. Sprinkle over some poppy seeds, to make look extra delicious.
- Bake the pie on the hot baking sheet in the oven for 40-50 mins until golden brown all over. Leave to cool for a few minutes before slicing and serving, or leave to cool completely and serve cold.
Baked by: Kevin
Recipe Credit: Good Food (with a few adaptions)