Cheese and Onion Pie

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Serves: 4

Prep time: 1 to 2 hours

Cooking time: 30 minutes to 1 hour


  • For the pastry:
  • 450g / 1lb plain flour, plus extra for dusting
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 120g / 4.5oz unsalted butter, plus extra for greasing
  • 1 free-range egg yolk
  • 50g / 2oz parmesan cheese, grated
  • 120ml / 4fl oz water
  • 1 free-range egg, beaten, for glazing
  • #For the filling:
  • 1 medium potato, peeled and cut into cubes
  • 2 onions, finely sliced
  • 1 tbsp plain flour
  • 50ml / 2oz whole milk
  • 50ml / 2oz double cream
  • 150g / 5.5oz mature cheddar cheese, grated
  • 1/2 tsp English mustard
  • 1/2 tsp cayenne pepper
  • salt and freshly ground black pepper

Cooking Method

  1. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated parmesan and stir until well combined.
  2. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
  3. Meanwhile, for the filling, bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside.
  4. Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan.
  5. Sprinkle the onions with the flour and stir well to coat. Add the milk and cream and heat the mixture over a medium heat for 3-4 minutes, stirring continuously, until the liquid is smooth and has thickened slightly. Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper, stir well, then set the filling mixture aside.
  6. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Add a small amount of flour, turn the tin to coat the base and sides of the tin, then shake out any excess.
  7. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the pie tin. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.
  8. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. When cool, pour the pie filling into the pastry case.
  9. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is slightly larger than the diameter of the pie tin. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork.
  10. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 25-30 mins, or until golden-brown.

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  • Too bad that the recipes have not in German, you have a lot of fans there.

    • Yeah, too bad.
      I would like to get to one of ur recipe fairs.
      On my bike, of course...
      When and where will be the next one?
      Greetings from Germany.
      A biker and cook in free time...

  • Looks delicious, I just bagged myself the perfect pie cookbook, a signed edition no less! Cant wait to try it out!

  • Dear hairy guys!
    Give us those recipes in GERMAN !!!!
    ( Or you could just come and visit Germany and explain us everything :-)
    Hairy greetings from Germany
    City Essen (Essen means food, how good does that sound ha?)

    • Why don't you try google transletor..just choose your languages and then copy whole recipe and paste..this might work until they get to Germany ;)

      • Yes, thanks. But the google translator is very very bad :-( I have to translate by myself I think but it takes time, and more time and even more time :-D

      • Since you've done the translation, Daniela then send it to the Hairy Bikers. Then they could use that?

        I spend an awful lot of time reading German (and French and Italian - which I at least do speak) for my studies, you can't have everything in your own language or expect not to have to do a bit of work (especially when things are free!).

  • the force is strong within cheese and onion pie

  • hey guys;)

  • Info

    Portionen: 4

    Zubereitungszeit: 1 bis 2 Stunden

    Kochzeit: 30 Minuten bis 1 Stunde


    # Für den Teig:
    450g / £ 1 Mehl, plus extra zum Bestäuben
    2 TL Backpulver
    1/2 TL Salz
    120g / 4,5 Unzen Butter, plus extra zum Einfetten
    1 Freilandhaltung Eigelb
    50g / 2 Unzen Parmesan, gerieben
    120ml / 4fl Liter Wasser
    Ein Freiland-Ei, geschlagen, zum Glasieren
    # Für die Füllung:
    1 mittelgroße Kartoffel, geschält und in Würfel geschnitten
    2 Zwiebeln, fein geschnitten
    1 Esslöffel Mehl
    50ml / 2 Unzen Vollmilch
    50ml / 2 Unzen Doppelrahm
    150g / 5,5 Unzen reifen Cheddar-Käse, gerieben
    1/2 TL Senf Englisch
    1/2 TL Cayennepfeffer
    Salz und frisch gemahlener schwarzer Pfeffer

    Für den Teig, Puls das Mehl, Backpulver, Salz, Butter und Eigelb in einer Küchenmaschine, bis die Mischung ähnelt Paniermehl. Den geriebenen Parmesan und rühren, bis alles gut vermischt ist.
    Langsam das Wasser, einem Esslöffel zu einem Zeitpunkt, Mischen kontinuierlich, bis die Mischung kommt nur zusammen als ein Teig. (Sie können nicht brauchen, um alles Wasser zu verwenden.) Den Teig zu einer Kugel, dann wickeln Sie es in Frischhaltefolie und Kälte in den Kühlschrank für eine Stunde.
    In der Zwischenzeit für die Füllung, bringen einen Topf mit gesalzenem Wasser zum Kochen bringen. Fügen Sie die Kartoffelstücke in die Pfanne geben und kochen für 10-15 Minuten, oder bis sie weich sind, dann gut abtropfen lassen und beiseite stellen.
    Bringen Sie einen separaten großen Topf mit Wasser zum Kochen, fügen Sie die in Scheiben geschnittenen Zwiebeln dazugeben und 2-3 Minuten, oder bis sie weich ist. Gut abtropfen lassen und zurück die gekochten Zwiebeln in den Topf geben.
    Streuen Sie die Zwiebeln mit dem Mehl und rühren Sie gut zu beschichten. Fügen Sie die Milch und Sahne erhitzen und die Mischung bei mittlerer Hitze 3-4 Minuten unter ständigem Rühren, bis die Flüssigkeit eingedickt ist glatt und leicht. Fügen Sie die gekochte Kartoffel, geriebener Käse, Senf und Cayennepfeffer würzen und gut umrühren. Mit Salz und frisch gemahlener schwarzer Pfeffer würzen, gut umrühren, dann die Füllung Mischung beiseite stellen.
    Den Backofen auf 180C/350F/Gas Fetten Sie eine tiefe 20cm/8in Tortenform mit Butter. Fügen Sie eine kleine Menge an Mehl, drehen Sie das Zinn zu beschichten, die Basis und den Seiten der Dose, dann schütteln Sie den Exzess.
    Wenn das Gebäck kalt, rollen zwei Drittel davon auf einen sauberen, bemehlten Arbeitsfläche, bis es fast doppelt so breit wie der Durchmesser der Tortenform. Mit dem Nudelholz, heben Sie den Teig und legen Sie es über die Tortenform, um die Basis und die Seiten zu füllen. Drücken Sie den Teig in den Ecken der Dose, Trimmen Sie das überschüssige, dann stechen die Basis des Gebäcks Fall mehrmals mit einer Gabel einstechen.
    Bedecken Sie den Teig mit einem Blatt Backpapier und füllen Sie ihn mit Reis oder getrocknete Bohnen. Im Ofen 10-15 Minuten, oder bis der Teig goldbraun blass ist. Aus dem Ofen, entsorgen Sie die Bohnen und Backpapier setzen und den Teig abkühlen lassen. Wenn kühl, gießen Sie den Kuchenfüllung in den Teig.
    Rollen Sie das restliche Drittel des Teiges auf ein sauberes, bemehlten Arbeitsfläche, bis sie etwas größer als der Durchmesser der Tortenform ist. Bestreichen Sie den Rand des gekochten Teig Fall mit etwas von dem geschlagenen Ei und legen Sie den Teig Deckel an der Oberseite des Kuchens. Schneiden Sie überschüssiges Gebäck. Verschließen Sie den Deckel auf dem Gebäck Gebäck Fall durch Quetschen der Rand des Gebäcks Deckel mit einer Gabel einstechen.
    Mit einem Messer, um zwei kleine Löcher in der Mitte des Gebäcks Deckel zu ermöglichen Dampf entweichen kann. Bestreichen Sie den Teig mit dem restlichen Deckel geschlagenem Ei, dann in den Ofen und backen für 25-30 Minuten zu übertragen, oder goldbraun.

  • wunderbar, prima

  • We made this pie last night and took it to the local beergarden... it was a smashing, fantastic, resounding, DELICIOUS success. We've never made, nay, eaten such a fantastic cheese & onion pie before. Instead of using cubes of potato, we sliced them and used a layer of cheese, then potato in the middle, then the rest of the cheese. It was absolutely fantastic, it went down a storm and we can't wait to cook it again. Hairy Bikers ruuuuuule!

  • Oh that looks and sounds so good....
    I wonder if this will work with gluten free flour.
    Bloody food intolrence is a pain in the behind...

    • I thought that was Haemorrhoids

    • Not sure what to do for the pie crust itself, but you can replace the flour in the filling with corn starch. I'm in Canada and I know in England corn starch is called corn flour. My Mum's living there in Australia, I never thought to ask what it called there. Good luck I know how hard it is to find substitutes.

      • Corn flour is called corn flour in Australia - not corn starch. A lot of products are named the same as in the UK.

        Well done to the person up the page who posted the German translation of the recipe!

  • Nothing beats your fried cheese sandwich. I loved it soooo much I had to buy a trike to accommodate my bikers belly.

  • Can this be frozen???

  • Best ive ever tasted. made it several times and it tastes as good every time. keep it up guys.

  • Cant wait to make this next week!!! Am thinking about adding crispy bacon lardons to give it an anti veggie twist!!!

  • Tried the cheese and onion pie for my wife who is an excellent cook and always pities me but she loved it and wants me to do it again .If you are ever in Finland (great biking ,good winding roads not much traffic )
    Let me know and I will introduce you to Finnish fish

  • I made this tonight and it was the best cheese and onion pie I've ever tasted 11/10!

  • does anybody know how many calories are in this?

  • I made this pie for a buffet at work. I have never fancied cheese n onion n potato before. It was to dies for. I am totally converted and would willingly swap it for all other pies I bake. well done boys, you win again

  • Depends how big a piece you have. But it is that delicious i don't care. Thanks guys love your programs, I watch them all. Good luck in strictly come dancing xx

  • Why on earth would you boil the onions?

    • Boiling onions in this manner before adding to pies, and in actual fact, many other dishes is done to calm their intense flavour, it mellows them. french chefs blanch and re~blanch ginger for the same reason.

  • Gas Mark 6

  • i cant eat onion s ..... does anybody know if its ok to use onion salt for a cheese & onion pie

    • You can use leeks instead?

  • I am on a low carb diet, is there any other way of making the pastry and not using the potatoes as well?

  • I just found this amazing recipe! So I have made the pastry and it's chilling, also have made the filling, delicious so far! Will come back and comment when I am finished

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