This classic British Cheese and Onion Pie is packed with a creamy filling of savory onions, sharp Cheddar cheese, and a hint of British mustard, all encased in a crisp crust. It’s the perfect hearty and warming dish for cooler weather.
This pie might sound unusual at first, but it’s a beloved staple in the UK. Imagine gently cooked onions in butter, a generous amount of Cheddar cheese, a little egg, and Coleman’s British mustard, all nestled in a crisp pastry crust with a touch of mustard. The combination of onions, cheese, and mustard is truly delightful.
This recipe uses a simple hot water pastry that’s almost impossible to overwork, unlike many other pie crusts. While some prefer a flaky crust, this sturdy and crisp crust is perfect for holding a hearty filling.
Cook’s Notes for Pie Perfection
- Pan Choice: This pie is best made in a 9- or 10-inch springform pan. A parchment-lined casserole dish can be used, but removing the pie will be more challenging.
- Easy Removal: To ensure easy removal and maintain a crisp crust, lay a sheet of parchment paper larger than the pan over the base before fitting the sides. Use the parchment as a sling to lift the cooled pie.
- Crust Enhancement: Using hot milk instead of hot water in the pastry adds flavor and depth.
- Mustard Distribution: Whisk the dry mustard, salt, and flour before adding the hot milk and butter to prevent clumps. Do not substitute liquid mustard for the dry mustard powder. If you don’t have dry mustard powder, you can omit it.
- Pastry Handling: Don’t worry about overworking the pastry. Developing the gluten is desirable for a crisp, almost cracker-like crust.
- Rolling Technique: Roll the pastry out slightly larger than the base of the springform pan.
- Onion Cooking: Cook the onions slowly to soften them and develop their natural sweetness, rather than browning them.
- Mustard Options: While Coleman’s British mustard is recommended, smooth Dijon mustard can be substituted.
- Cheese Selection: Use sharp or extra-sharp Cheddar for the best flavor.
- Ingredient Quality: Using high-quality ingredients without additives or preservatives is key.
This Cheese and Onion Pie is a delicious and satisfying dish, perfect for any occasion.
This Cheddar and Onion Pie features a rich, cheesy filling with caramelized onions, wrapped in a flaky hot water pastry crust. Perfect as a main dish or side, it’s packed with comforting flavors!
Ingredients (Serves 6-8)
For the Filling
- ¼ cup (½ stick) unsalted butter
- 6 onions, thinly sliced
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ¾ cup water
- 1 ½ lbs grated Cheddar cheese
- 2 whole eggs
- 5 tbsp sour cream
- 2 tsp British-style prepared mustard
For the Hot Water Pastry
- 3 cups (12 ¾ oz) all-purpose flour
- 1 tbsp dried mustard powder
- ¾ tsp kosher salt
- 1 cup (2 sticks) unsalted butter
- ⅓ cup whole milk
- 1 egg, beaten with 1 tbsp whole milk (for egg wash)
Instructions
- Prepare the Filling – Melt butter in a saucepan over low heat. Add onions, salt, and pepper, stirring frequently for 4 minutes. Pour in water, raise the heat to medium, and cook until onions are soft but not browned (6-8 minutes). Let cool. Mix cooled onions, cheese, eggs, sour cream, and mustard in a bowl.
- Make the Pastry – Preheat oven to 375°F (190°C). In a bowl, whisk flour, mustard powder, and salt. In a saucepan, heat butter and milk until simmering, then pour into the flour mixture. Stir until a shaggy dough forms, then knead on a floured surface until smooth (2-3 minutes).
- Assemble the Pie – Divide the dough into two pieces. Roll one piece to fit a springform pan or deep dish pie pan, pressing the dough up the sides. Pour in the cheese-onion filling. Roll out the second dough piece and place it over the filling, sealing the edges.
- Bake – Brush the top with egg wash and cut three vent holes. Bake for 60-70 minutes until golden brown and bubbling.
- Cool & Serve – Let cool to warm or room temperature before slicing. Store leftovers in the fridge for up to 1 week.