The Perfect Cheese And Onion Pie: Cooking Time

Cheese and onion pie is a delicious and comforting meal, perfect for vegetarians. The pie is usually made with a shortcrust pastry base and lid, with a simple cheese and onion filling. The cooking time for cheese and onion pie varies depending on the recipe, but it typically falls between 20-50 minutes. The pie should be baked until the pastry is golden brown and the filling is cooked. Some recipes suggest brushing the pastry with an egg wash before baking to achieve a golden colour.

How to make the pastry

To make the pastry for a cheese and onion pie, you will need flour, butter, and a pinch of salt. Some recipes also call for lard, baking powder, an egg yolk, and grated parmesan cheese.

First, cut the butter and/or lard into small chunks and place them in a large bowl with the flour and salt. Gently rub the fat into the flour using your fingertips until the mixture resembles coarse breadcrumbs. If you are using a food processor, simply pulse the ingredients until you achieve the desired consistency.

Next, gradually add cold water to the mixture, a tablespoon at a time, and mix until the dough just comes together. You may not need to use all of the water. If you are using a food processor, add the water slowly while the machine is running.

Once the dough has formed, roll it into a ball and wrap it in cling film. Chill the dough in the fridge for at least 30 minutes, or up to an hour.

When you are ready to assemble your pie, roll out the dough on a clean, floured work surface. You will need about two-thirds of the dough to line the base and sides of your pie dish, and the remaining one-third for the lid.

For a 25cm x 6cm shallow pie dish, roll out the larger portion of dough until it is about the thickness of a £1 coin. Use it to line the base and sides of your pie dish, patching any holes or cracks as needed. Trim the edges of the dough along the rim of the dish.

For the lid, roll out the remaining one-third of the dough until it is slightly larger than the diameter of your pie dish. You can also roll it out to a similar thickness as the base.

Before placing the lid on top of the filled pie, brush the rim of the dish with a little water or beaten egg to help seal the pastry. Place the lid on top, trim any excess dough, and crimp the edges together with your fingers or a fork.

To allow steam to escape during baking, poke a few small holes in the centre of the pie lid with a sharp knife. You can also decorate the crust by making incisions or pressing the tines of a fork along the edges.

Your cheese and onion pie is now ready to be baked!

How to prepare the filling

The filling for a cheese and onion pie is a simple combination of just cheese, onion, and egg. However, the method of preparing the filling can vary. Here is a step-by-step guide on how to prepare the filling:

• Finely chop or slice the onions. The onions can be cooked in a microwave or on a hob. For the microwave, put the sliced onions in a heatproof bowl with a small amount of water, cover, and cook on high for 8-10 minutes, stirring halfway through. Alternatively, cook the onions in a saucepan over medium-low heat with some butter for 10-15 minutes, stirring frequently until softened.
• Transfer the cooked onions to a plate and let them cool.
• Grate the cheese. The type of cheese can vary, but mature cheddar or Lancashire cheese is commonly used.
• In a bowl, mix the cooled onions and grated cheese together. Season generously with salt and pepper.
• Lightly beat the eggs and add them to the cheese and onion mixture. Stir well to combine.
• If desired, you can add some additional ingredients to the filling at this point. For example, one recipe suggests adding boiled potatoes, flour, milk, cream, mustard powder, and salt to the mixture.
• Your filling is now ready to be spooned into the pastry case.

Note: The amount of cheese, onion, and egg you will need may vary depending on the size of your pie, so adjust the quantities accordingly.

Oven temperature and cooking time

For a standard-sized cheese and onion pie (around 20-25cm in diameter and 4-6cm deep), most recipes recommend an oven temperature of around 180-200°C. For fan-assisted ovens, this temperature should be lowered by 20°C, and for gas ovens, the temperature is given as 'gas mark 4' or 'gas 5' (for 180°C and 190°C respectively).

The cooking time for a pie of this size is typically around 40-50 minutes, but this will depend on your oven and the type of pastry used. Some recipes suggest cooking the pie for as little as 25 minutes or as long as 50 minutes. It is important to keep an eye on your pie as it bakes and to remove it from the oven when it is golden brown all over.

If you are making individual pies, the cooking time will be shorter. One source recommends baking individual pies for 20-25 minutes at 200°C (for a fan-assisted oven).

It is worth noting that some recipes call for the pastry case to be par-cooked (or 'blind-baked') before adding the filling. This usually involves baking the empty pastry case for 10-15 minutes until it is pale golden brown.

How to assemble the pie

Step 1: Prepare the Pastry

First, make the pastry by combining the flour, butter, and a pinch of salt in a food processor. Pulse until the mixture resembles breadcrumbs. If you're making the pastry by hand, cut the butter and lard into small chunks and place them in a large bowl with the flour and salt. Gently rub the fat into the flour using your fingertips until you achieve the desired texture. Next, gradually add water (for the food processor method) or only just enough water to bind the mixture together (for the hand-made method).

Step 2: Chill the Pastry

Once you have a dough, wrap it in cling film and chill it in the fridge for at least 30 minutes. This step is important to ensure the pastry is firm and easy to work with when assembling the pie.

Step 3: Prepare the Filling

While the pastry is chilling, you can prepare the filling. Finely slice or chop the onions and cook them until they are soft and translucent. This can be done in a pan with butter or by microwaving them with a small amount of water. For the pan method, melt butter in a roomy pan, add the onions, and cook over gentle heat until they are wilted and stewed. Then, add water and seasoning, and continue cooking until the liquid has mostly evaporated. For the microwave method, place the sliced onions in a heatproof bowl with a splash of water, cover, and microwave on high for 8-10 minutes, stirring once halfway through.

After cooking the onions, let them cool completely before adding the cheese and eggs. Grate the cheese and stir it into the cooled onions, along with the beaten eggs. Season the mixture with salt and pepper, or add additional seasonings like mustard powder, cayenne pepper, or a pinch of cayenne.

Step 4: Assemble the Pie

Now it's time to assemble the pie! Preheat your oven to a temperature between 180-200°C. Roll out the chilled pastry on a floured surface. Use a rolling pin to lift the pastry and lay it over your pie dish, lining the base and sides. Trim the edges if needed and patch any tears or cracks with excess pastry.

Spoon the filling into the pastry-lined dish, gently patting it down with the back of a spoon. Brush a little beaten egg onto the exposed pastry rim. Roll out the remaining pastry to cover the pie, sealing the edges by pressing them with your fingertips or crimping them with a fork.

Step 5: Bake the Pie

Before baking, poke a small hole in the centre of the pie to allow steam to escape, and brush the top with beaten egg. Place the pie on a hot baking sheet in the oven and bake for 25-50 minutes, depending on the recipe you are following, until it is golden brown all over.

Let the pie cool for a few minutes before slicing and serving. Enjoy your homemade cheese and onion pie!

How to store and reheat the pie

Once cooked, the cheese and onion pie can be stored in the fridge for up to four days. It is best served warm or at room temperature, so if you're not eating it straight away, leave it to cool completely and then store it in an airtight container in the fridge.

To reheat the pie, place it in an oven at 180°C for 20-30 minutes, until piping hot. If you have frozen your pie, remember to defrost it overnight in the fridge before reheating.

If you're serving the pie cold, it is best eaten within four hours of being removed from the fridge.

Frequently asked questions