I developed this Cheese and Onion Pie recipe in partnership with Horizon Organic. My family adores this British-style pie: a crisp, sturdy crust filled with gently cooked onions, sharp Cheddar, and a touch of British mustard for warmth and depth.
As the weather cools, nothing hits the spot like a warm, satisfying pie. Cheese and Onion Pie is a long-loved comfort food in the UK, common on family tables and in pubs. It combines gently softened onions cooked in butter with a generous amount of Cheddar, bound with egg and a little British-style mustard, all enclosed in a crisp hot-water pastry crust that stands up to hearty fillings.
Onions, cheese, and mustard are a classic trio: the sweetness of the onions, the savory tang of Cheddar, and the mustard’s subtle heat complement each other perfectly. This recipe uses a hot-water (or hot-milk) pastry, which is sturdier and crisper than flaky shortcrust—ideal for a dense, rich filling.
Cook’s Notes
This pie works best in a 9- or 10-inch springform pan for easy removal and to keep the crust crisp on the sides and bottom. If you don’t have a springform, line a casserole dish with parchment, but expect the pie to be harder to transfer after baking.
To ensure easy removal from a springform, place a parchment square larger than the pan base on the bottom before fitting the sides. After the pie cools slightly and you remove the sides, use the parchment “sling” to lift the pie onto a board or platter.
My hot-water pastry is enriched with hot milk instead of plain water for extra flavor. Before adding hot milk and butter, whisk together the flour, dried mustard, and salt to break up any lumps of mustard. If you don’t have mustard powder, omit it rather than substituting liquid mustard.
Don’t worry about developing gluten in this dough—unlike flaky pastry, this crust benefits from some structure. Roll the dough while it’s still warm to slightly larger than the pan base; it’s easier to shape and less likely to crack. If the dough tears, patch it with extra dough.
Cook the onions patiently: the goal is soft, sweet onions, not browned ones. For the mustard, Colman’s British-style mustard gives an authentic sharpness, but smooth Dijon works as a substitute. Use at least sharp, preferably extra-sharp Cheddar so the cheese flavor stands up to the onions and mustard.
Because this pie relies on a few simple ingredients, choose high-quality dairy like whole milk, sour cream, and eggs—Horizon Organic products are what I used. Simple, clean ingredients make the flavors shine.
Tools
- 9–10 inch springform pan (or parchment-lined casserole dish)
- Parchment paper
- Chef’s knife
- Saucepan
- Whisk
Cheddar and Onion Pie
Rebecca Lindamood
Ingredients
For the Cheese and Onion Filling
- 1/4 cup unsalted butter (or half a stick)
- 6 onions, thinly sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup water
- 1 1/2 pounds grated Cheddar cheese
- 2 whole eggs
- 5 tablespoons sour cream
- 2 teaspoons British-style prepared mustard
For the Hot Milk Pastry
- 12 3/4 ounces (about 3 cups) all-purpose flour
- 1 generous tablespoon dried mustard powder
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks)
- 1/3 cup whole milk
- 1 egg beaten with 1 tablespoon whole milk (for egg wash)
Instructions
To Make the Filling
- Melt the butter in a 3-quart saucepan over low heat. Add the sliced onions, salt, and pepper and stir to coat. Cook for 4 minutes, stirring frequently. Add the water, increase heat to medium, and cook, stirring often, until the onions are soft but not browned, about 6–8 more minutes. Cool to room temperature or chill for up to 2 days.
- In a bowl, combine the cooled onions, grated cheese, eggs, sour cream, and prepared mustard until evenly mixed. Set aside while you make the pastry.
To Make and Fill the Crust
- Preheat the oven to 375°F. Line a springform pan or casserole dish with parchment.
- Whisk together the flour, mustard powder, and salt in a large bowl. Make a well in the center.
- In a medium saucepan over medium heat, bring the milk and butter just to a simmer. Pour the hot liquid into the flour well and mix with a heatproof spatula until a shaggy dough forms. Transfer to a lightly floured surface and knead until smooth, about 2–3 minutes.
- Divide the dough into two pieces. While still warm, roll each piece between parchment or plastic to about the size of the pan base. Ease one round into the prepared pan, pressing outward from the center and up the sides. Patch any tears with excess dough.
- Spoon the filling into the crust and level. Place the second crust over the filling, trim excess, and pinch the seams to seal. Brush the top with egg wash and cut three vents. Place the pan on a rimmed sheet and bake 60–70 minutes, until the crust is deep glossy brown and the filling bubbles through the vents.
- Cool until warm or room temperature before slicing. Store leftovers in the refrigerator for up to a week.
Want more savoury pies?
- Yooper Pasties
- Savory Pot Pie
- Greek Hand Pies
- Irish Potato Pie
- Meat and Potatoes Pie
- Mini Savory Chicken Hand Pies
- Savory Hand Pies for Pi Day
This is a sponsored conversation written by the author on behalf of Horizon. The opinions and text are the author’s own.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use.