Cheese And Onion Pie

Serves 4 people. Cooking Time 1½ hour approx.


  • For the pastry
  • (Or you can use ready made)
  • For the filling
  • 2 med sized onions, finely sliced or baby onions
  • 1 large leek — sliced finely
  • 6 spring onions
  • Cheese sauce — use this as a guide line you may not need it all
  • 30 g plain flour
  • 30 g butter
  • 570 ml milk
  • 200 g mature cheddar
  • Worcester sauce
  • 1 tsp English mustard
  • Salt and freshly ground black pepper
  • 200 g red Leicester cheese
  • 200 g Stilton


  1. For the pastry mix the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Add the grated cheese 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. Pre-heat the oven to 180C and put the baby onions on a baking tray pour over a little olive oil and roast until tender, (about 20 mins).
  4. Make the cheese sauce in the usual way just adding in the other two cheeses.
  5. In a bowl mix together the onions and leek with the cheese sauce and pour into your pie dish.
  6. Roll out your pastry and cover the pie, brush it with a beaten egg trimming off the excess pastry, then make two small holes in the lid to allow the steam to escape
  7. Bake for 25-30 mins, or until golden-brown