My Mother’s Cheese and Onion Pie

A comforting homemade pie featuring layers of sautéed onions and grated Lancashire cheese encased in a buttery, flaky pastry crust.

Vegetarian Dinner Cheese British Pie Onion

Estimated Nutrition

Calories

710.6

kcal / serving

2842.5 kcal total

Carbs

44g

per serving

175.8 g total

Fat

51.1g

per serving

204.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Rising Flour

plus extra for dusting

Dairy

Butter

cut into small pieces; for the pastry

Butter

for the filling

250

Lancashire Cheese

coarsely grated

splash

Milk

for sealing and glazing

NutsSeeds

pinch

Salt

for the pastry

to taste

Salt

white pepper also used; for filling

to taste

White Pepper

freshly ground; for filling

OilsFats

Lard

cut into small pieces; for the pastry

Vegetables

piece

Onion

roughly sliced

Method

Preheat the oven to 180°C and heat a baking tray inside.

Bake the pie for 40-50 minutes until golden-brown and rest for 20-30 minutes before serving.

Seal the lid with milk, trim edges, glaze with milk, and cut three small vents in the center.

Repeat the layering process until all filling ingredients are used.

Roll out the remaining pastry for the lid and layer the tin with half the onions and half the cheese.

Roll out two-thirds of the pastry to 0.5cm thickness and line a greased 20cm tart tin.

Sauté onions in butter for 10 minutes, then simmer with 150ml water until evaporated and cool.

Add 2-3 tablespoons of ice cold water, knead the dough briefly, and chill for 30 minutes.

Rub the butter and lard into the flour and salt until the texture resembles coarse breadcrumbs.