British · 1 hr · serves 4

Cheese and Onion Pie

Kept by The Bhook kitchen

Ingredients

• 500 g shortcrust pastry (store-bought or homemade)
• 2 large onions
• 2 tbsp butter
• 200 g mature cheddar cheese, grated
• 100 ml whole milk
• 2 large eggs
• 1 tbsp plain flour
• salt
• pepper

Method

1. Preheat the oven to 200°C. Roll out the pastry on a floured surface and line a 20 cm pie tin. Chill in the fridge while you make the filling.
2. Finely slice the onions. Melt the butter in a pan over low heat and cook the onions for 10-15 minutes, stirring, until soft and pale gold.
3. In a bowl, mix cheese, flour, and a pinch of pepper. Add the cooked onions.
4. Beat the eggs with the milk and a good pinch of salt. Pour into the cheese bowl and combine. You want a loose, creamy mix.
5. Pour the filling into the lined pie tin. Roll out pastry trimmings for a lid and seal the pie, crimping the edge. Cut a small slit in the lid.
6. Bake in the oven for 30-35 minutes, until golden brown on top and bubbling at the edges. Let it sit 10 minutes before slicing.

Let the onions go pale and sweet, not dark and bitter, or your pie will taste harsh.