Recipe
Cheese, Potato & Onion Pie
A crisp shortcrust pie filled with buttery onions, tender potato and mature Cheddar for a comforting vegetarian lunch or picnic slice.
Ingredients
Method
20 mins prep40 mins cook60 mins total
Heat the oven to 200°C/180°C fan/gas 6 and place a baking tray inside to heat.
Boil the potato in salted water for 10–12 minutes until tender. Drain well and leave it to steam dry.
Melt the butter with the oil in a frying pan. Add the onions and a pinch of salt, then cook over medium heat for 8–10 minutes until soft and lightly golden.
Roughly crush the potato and fold through the onions, mustard, pepper and 200g of the Cheddar. Taste for seasoning, then cool the filling for 5–10 minutes.
Use about two-thirds of the pastry to line a 20cm pie tin, leaving a little pastry overhanging the rim.
Spoon in the filling, spread it level and scatter over the remaining Cheddar.
Cover with the remaining pastry. Press and crimp the edges, trim away the excess and cut a small vent in the centre.
Brush the pastry generously with beaten egg, then bake on the hot tray for 30–35 minutes until deeply golden and crisp.
Leave the pie to stand for 10 minutes before slicing and serving.
Notes
Mature Cheddar gives the filling enough flavour to stand up to the potato; use extra-mature Cheddar for a sharper result.
For a sweeter filling, keep the red onions; use brown onions for a more traditional savoury flavour.
The pie is good warm or cold and keeps well for a packed lunch or picnic.
About this recipe
This cheese and onion pie pairs a crisp shortcrust crust with a hearty filling of tender potato, sweetened onions and mature Cheddar. A little mustard sharpens the flavour while keeping the filling savoury and rounded.
Serve it warm with peas, baked beans or a simple salad, or let it cool and pack slices for a picnic. Resting the pie before cutting helps the filling hold together neatly.
