Mary Berry Cheese and Onion Pie Recipe

Name: Mary Berry Cheese and Onion Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 350g plain flour; 175g unsalted butter, cold and diced; 1/2 tsp fine salt; 6–8 tbsp cold water; 450g potatoes, peeled and cut into small cubes; 3 large onions, thinly sliced; 25g unsalted butter (for the onions); 1 tbsp olive oil; 200g mature Cheddar cheese, grated; 2 tbsp chopped chives or spring onion tops; 1 tsp English mustard; 150ml whole milk (or 75ml milk + 75ml double cream); 1 large egg, beaten (for the filling); 1 large egg, beaten with 1 tbsp milk (for glazing)

This is a classic British cheese and onion pie with a buttery shortcrust pastry and a comforting filling of sweet, softened onions, tender potato, and plenty of mature Cheddar. The texture is exactly what you want from a proper pie: crisp edges, a sturdy base, and a creamy, cheesy centre that still slices neatly. It’s very doable for a beginner, especially if you take your time with the pastry and keep everything nicely chilled. Total time is about 1 hour 30 minutes, including a short chill and cooling time

Ingredients

For the shortcrust pastry

350g plain flour
175g unsalted butter, cold and diced
1/2 tsp fine salt
6–8 tbsp cold water

For the filling

450g potatoes (Maris Piper or King Edward), peeled and cut into small cubes
3 large onions, thinly sliced
25g unsalted butter
1 tbsp olive oil
200g mature Cheddar, grated
2 tbsp chopped chives or spring onion tops
1 tsp English mustard
150ml whole milk (or 75ml milk + 75ml double cream for a richer filling)
1 large egg, beaten
Salt and black pepper, to taste
Pinch of nutmeg (optional, but lovely with Cheddar)

For sealing and finishing

1 large egg, beaten with 1 tbsp milk (egg wash)
Plain flour, for rolling

How to Make Cheese and Onion Pie

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely. Slide a heavy baking tray onto the shelf to heat up as well, it helps crisp the base.
Make the pastry: Tip the flour and salt into a large bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs. Add cold water a tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap, and chill for 15 minutes.
Cook the potatoes: Boil the potatoes in salted water for 10–12 minutes, until tender. Drain thoroughly and leave in the colander for a minute so steam can escape. A drier potato makes a better, sliceable filling.
Soften the onions: Melt the butter with the olive oil in a wide pan. Add the onions with a pinch of salt and cook gently for 15–20 minutes, stirring often, until soft, sweet, and lightly golden. Don’t rush this part, it’s where the flavour comes from.
Mix the filling: Lightly mash the potatoes (you want some texture, not a smooth purée). Stir in the softened onions, Cheddar, chives, mustard, milk, and beaten egg. Season well with black pepper (and a little salt if needed). Add a pinch of nutmeg if using.
Line the pie dish: On a lightly floured surface, roll out two-thirds of the pastry to around 3–4mm thick. Line a 23cm pie dish, pressing it neatly into the corners. Trim the excess, leaving a small overhang. Chill for 10 minutes to help prevent shrinkage.
Blind bake the base: Prick the pastry base with a fork, line with baking paper, and fill with baking beans or uncooked rice. Bake for 12 minutes, then remove the paper and beans and bake for 5 minutes more, until the base looks dry to the touch.
Assemble the pie: Spoon the cheese and onion filling into the warm pastry case and level the top. Roll out the remaining pastry for a lid. Brush the rim of the base with a little egg wash, lay on the lid, press to seal, and crimp the edges. Cut a small steam hole in the centre.
Glaze and bake: Brush the top with egg wash. Transfer the pie onto the hot baking tray and bake for 25–30 minutes, until deeply golden and crisp.
Cool before slicing: Leave the pie to stand for 15–20 minutes before cutting. This short rest helps the filling set, so you get clean slices instead of a soft collapse.

Tips

How do I stop the pastry from getting a soggy bottom?

Blind bake the base until it looks dry and slightly matte, then bake the pie on a preheated tray. Also make sure the potatoes are well-drained and the onions are cooked until most of their moisture has evaporated.

Why is my pastry shrinking in the oven?

This usually comes down to warm pastry or stretching it into the tin. Chill the lined dish before baking, and press the pastry into the corners without pulling it. Keeping the butter cold makes a big difference too.

How can I make the filling more flavourful?

Use mature Cheddar, season confidently with black pepper, and add the mustard. A pinch of nutmeg is subtle but really lifts the cheese. You can also swap a little of the milk for double cream for a richer texture.

My filling feels too loose. What went wrong?

Most often it’s excess moisture from the potatoes or onions. Drain the potatoes very well and cook the onions low and slow until soft and lightly golden, not stewed. Letting the pie rest before slicing also helps it set.

Serving Suggestions

With baked beans or mushy peas for a cosy, traditional plate
Alongside a crisp green salad with a sharp vinaigrette
With roasted tomatoes and a spoonful of chutney
As part of a picnic spread, served at room temperature

Storage

Room temperature

Once fully cooled, the pie can sit at room temperature for up to 6 hours, which makes it ideal for picnics. Keep it covered and out of direct heat.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 180°C fan oven for 15–20 minutes until hot throughout, which keeps the pastry crisp. The microwave works, but the pastry will soften.

Freezing

You can freeze the baked pie (whole or in slices) for up to 2 months. Wrap well, then thaw overnight in the fridge. Reheat from thawed in a 180°C fan oven until piping hot.

Nutrition

Calories: 490 kcal
Carbohydrates: 44 g
Protein: 16 g
Fat: 28 g
Saturated Fat: 16 g
Sodium: 680 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Can I use store-bought pastry for this pie?

Yes. Ready-rolled shortcrust pastry works well and makes this pie even quicker. Keep it cold, line the tin neatly, and still blind bake the base for the crispest result.

What is the best cheese to use in cheese and onion pie?

Mature Cheddar gives the strongest flavour and melts beautifully. You can also mix in a little Red Leicester for colour or a small handful of Parmesan for extra savouriness.

How do I stop the filling from being watery?

Drain the potatoes very well and let them steam dry. Cook the onions slowly until they are soft and lightly golden, not wet or steamy. If your mixture still seems loose, let it stand for 5 minutes before filling the pie so it thickens slightly.

Can I make cheese and onion pie ahead of time?

Yes. You can assemble it a few hours ahead and keep it chilled, then bake when needed. Or bake it fully, cool, and reheat in the oven to bring the pastry back to life.

Can I freeze cheese and onion pie?

Yes, it freezes well. Freeze the baked, fully cooled pie (whole or sliced) for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot all the way through.