Description
Jamie Oliver’s Cheese and Onion Pie delivers comfort wrapped in golden pastry, blending rich cheddar with caramelized onions. Hearty British flavors invite you to savor each buttery, flaky bite of this classic kitchen classic.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) plain flour
- 500 grams (17.6 ounces) mature cheddar, grated
- 250 grams (8.8 ounces) cold butter, diced
Protein Ingredients:
- 3 large eggs
Vegetable Ingredients:
- 2 large onions, finely chopped
Instructions
- Craft the pastry foundation by blending flour, unsalted butter, and a delicate sprinkle of salt in a food processor until the mixture resembles coarse crumbs. Gradually introduce 5-6 tablespoons (74-89 milliliters) of ice-cold water, pulsing until a cohesive dough emerges. Encase the dough in plastic wrap and refrigerate for approximately 30 minutes to allow the gluten to relax.
- Soften the onions by gently cooking them with 3 tablespoons (45 milliliters) of water either in a microwave or a skillet until they become translucent and tender. Allow the onions to cool completely and carefully drain any residual liquid.
- Heat the oven to 200°C (392°F) for conventional ovens or 180°C (356°F) for convection settings, which equates to gas mark 6. In a mixing bowl, combine the cooled onions with grated cheese, seasoning generously with freshly ground black pepper and a modest amount of salt. Whisk 2 whole eggs and fold them into the cheese and onion mixture until thoroughly incorporated.
- On a lightly floured surface, roll out two-thirds of the chilled pastry dough to create a smooth, even layer. Carefully drape the dough into a shallow pie dish measuring approximately 25 centimeters (10 inches) in diameter, ensuring complete coverage of the base and sides.
- Fill the pastry-lined dish with the prepared cheese and onion filling, spreading it evenly to create a uniform layer. Roll the remaining pastry to a thickness comparable to a standard coin, creating a precise top crust.
- Brush the pie dish’s edges with beaten egg to create an adhesive seal. Gently position the rolled pastry top over the filling, crimping and sealing the edges to prevent leakage. Create a small ventilation hole in the center to allow steam escape.
- Apply a final egg wash over the entire surface of the pie, ensuring a glossy, golden finish. Place the pie in the preheated oven and bake for 40 minutes, or until the crust achieves a rich, amber-brown coloration.
- Remove the pie from the oven and allow it to rest for 10 minutes, which helps the filling set and makes slicing more precise. Serve warm, revealing the delectable layers of cheese and caramelized onions beneath the flaky, golden crust.
Notes
- Keep the cheese and onion pie refrigerated for 3-4 days after ensuring it’s completely cooled and wrapped securely in plastic wrap.
- Freeze individual servings in freezer bags for convenient storage up to 2-3 months, thawing overnight in the refrigerator before enjoying.
- Create flaky pastry using plain flour, cold butter, and salt, or opt for convenient store-bought puff pastry to save time.
- Pair this hearty pie with classic side dishes like crispy chips, fresh green salad, roasted vegetables, tangy coleslaw, or comforting baked beans.
- Enhance flavor by serving with complementary sauces such as rich gravy, zesty tomato sauce, traditional brown sauce, creamy sour cream, or sweet chutney.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 570 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg