Description
The Hairy Bikers Cheese and Onion Pie is a savory pie made with a buttery shortcrust pastry filled with a mixture of caramelized onions and tangy cheese. Baked to golden perfection, the pie is crispy on the outside and gooey and cheesy on the inside. It’s a comforting, indulgent dish that’s perfect for vegetarians or anyone who loves cheese.
Ingredients
For the Pastry:
- Plain Flour (300g): The base of the shortcrust pastry.
- Butter (150g, chilled and cubed): Adds richness and helps create a flaky texture.
- Cold Water (3-4 tablespoons): To bring the dough together.
- Salt (a pinch): To season the pastry.
For the Filling:
- Onions (3 large, finely sliced): Adds sweetness and flavor to the filling.
- Cheddar Cheese (300g, grated): A mature cheddar gives a rich and sharp flavor.
- Double Cream (100ml): For a creamy, smooth filling.
- Eggs (2 large): To bind the filling together.
- Butter (25g): For cooking the onions.
- Salt and Pepper: To taste, for seasoning.
- Egg Yolk (1, for glazing): To give the pie a golden finish.
Instructions
Step 1: Make the Shortcrust Pastry
- In a large mixing bowl, rub the chilled butter into the flour and salt until the mixture resembles breadcrumbs.
- Gradually add cold water, one tablespoon at a time, and mix until the dough comes together.
- Shape the dough into a ball, wrap it in cling film, and chill in the fridge for 20-30 minutes.
Step 2: Cook the Onions
- In a frying pan, melt the butter over medium heat.
- Add the finely sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until the onions are soft and caramelized. Season with salt and pepper, then set aside to cool.
Step 3: Roll Out the Pastry
- Preheat your oven to 200°C (180°C fan).
- Divide the chilled pastry into two equal portions. Roll out one half of the pastry on a floured surface until it’s large enough to line a 23cm pie dish.
- Line the pie dish with the pastry, trimming off any excess, and prick the base with a fork.
- Chill the lined pie dish for 10 minutes, then blind bake the pastry by lining it with baking paper and filling it with baking beans. Bake for 10-12 minutes, then remove the beans and paper and bake for another 5 minutes. Set aside to cool.
Step 4: Make the Filling
- In a mixing bowl, whisk together the eggs and double cream until smooth.
- Stir in the grated cheddar cheese and the cooled caramelized onions. Season with salt and pepper to taste.
Step 5: Assemble the Pie
- Pour the cheese and onion mixture into the prepared pastry case, spreading it evenly.
- Roll out the second half of the pastry to make the pie’s top crust. Dampen the edges of the pastry base with a little water and place the top crust over the filling. Trim and crimp the edges to seal.
- Brush the top of the pie with egg yolk for a golden glaze.
Step 6: Bake the Cheese and Onion Pie
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool for 10 minutes before slicing.
Step 7: Serve the Pie
- Slice and serve the pie warm with a green salad or steamed vegetables for a complete meal.