Mary Berry’s Cheese and Onion Pie is made with a buttery shortcrust pastry filled with caramelized onions and plenty of cheese. It is baked to golden perfection, offering a creamy, cheesy filling encased in a crispy pastry.
INGREDIENTS
For the pastry:
225 g plain flour
150 g butter, chilled and cubed
A pinch of salt
1 egg, beaten
2-3 tablespoons cold water
For the filling:
50 g butter
3 large onions, peeled and sliced
250 ml milk
2 eggs, beaten
150 gr mature cheddar cheese, grated
Salt and pepper, to taste
A pinch of nutmeg (optional)
METHOD
In a large mixing bowl, sift the flour and add the salt. Add the butter and rub it into the flour with your fingertips or a pastry blender until the mixture resembles breadcrumbs.
Add the egg and mix well. Gradually add the water, one tablespoon at a time, until the dough comes together in a ball.
Wrap the dough in cling film and refrigerate for at least 30 minutes.
In a frying pan over medium-low heat, melt the butter and cook the onions for about 15 minutes, stirring occasionally, until soft and golden. Season with salt and pepper to taste.
In a saucepan over medium heat, bring the milk to a boil. Whisk in the eggs and cheese until well combined. Season with salt, pepper, and nutmeg if using.
Preheat the oven to 200°C
On a lightly floured surface, roll out two-thirds of the pastry into a circle large enough to line the pie dish. Press it into the dish and trim off any excess.
Spoon the onion mixture over the pastry base and spread it evenly.
Roll out the remaining pastry into a circle large enough to cover the filling. Place it over the filling and press the edges together to seal. Cut some slits on top of the pastry to allow steam to escape.
Brush the pastry with some beaten egg for extra browning.
Bake the pie for 25 to 30 minutes or until golden and crisp.
Let it rest for 10 minutes before slicing and serving.
Original Recipe Mary Berry
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