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Cheese and Onion Pie

3.2/5 rating (50 votes)
  • Makes: 1x 24cm pie
  • Prep Time: 20 mins
  • Ready in: 30-35 mins
  • Difficulty: Easy
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Cheese and Onion Pie

This has to be one of my all-time favourite comfort foods, a real mouth-watering savoury dish. 


  • For the Pastry
  • 450g Plain flour
  • 130g stork margarine or butter
  • 130g lard
  • 5 tbsp. cold water
  • pinch of salt
  • For the filling
  • 50g unsalted butter
  • 100ml water
  • 4 large white onions, chopped
  • 300g Lancashire cheese, chopped into small ½ cm cubes (Mrs Kirkhams)
  • 200g cooked potato, chopped into small ½ cm cubes
  • Freshly ground pepper
  • 24 cm pie tin
  • 1 egg, whisked

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  • Preheat the oven to 200c 
  • Heat the butter in a frying pan over a medium heat, add the onions and 100ml water and gently cook until all the water is evaporated. Remove from the pan and allow to cool.

To make the pastry:

  • Place the flour, butter and lard into a food processor and combine. Add a little water and pulse together to form a soft dough.
  • Remove from the processor and roll 2/3 of the pastry out to ¼ cm thick. Line a 24 cm tin with the pastry leaving a nice overlap. Chill in the fridge for 10 minutes.
  • Mix the cooled onions with the cheese, potato and pepper.
  • Transfer the filling to the lined tray.
  • Roll out the remaining pastry and top the filling. Crimp the edges and trim the pastry – use the pastry trimmings to make shapes to decorate the pie.
  • Egg wash the top and make a small incision in the centre of the pie lid. 
  • Transfer to a preheated oven for 20 minutes and reduce the temperature to 180C for a further 10-15 minutes. Remove from the oven and allow it to cool.
  • Serve the pie with pickle or a salad.

Phil's Tips

24cm pie tin – If you’re not using a loose bottom pie tin, then line with parchment paper leaving a generous amount overlapping the edge to help remove the pie from the tin once its cooked.

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