This Mary Berry Cheese and Onion Pie Recipe is inspired by the legendary baker’s traditional British home cooking. It is a comforting and savory recipe, which calls for mature cheddar cheese and caramelized onions. It’s a classic, foolproof recipe, ready in about 1 hour 30 minutes.
Mary Berry Cheese and Onion Pie Recipe Ingredients
For the Shortcrust Pastry:
- 250 g (9 oz) plain flour
- 125 g (4 oz) cold butter, cubed
- 1 large egg, beaten
- 1–2 tablespoons cold water
- Pinch of salt
For the Filling:
- 3 large yellow onions, thinly sliced
- 50 g (2 oz) butter
- 250 g (9 oz) mature cheddar cheese, grated
- 250 g (9 oz) potatoes, peeled, boiled, and cut into 1/2 inch cubes
- 2 tablespoons double cream (optional, for extra richness)
- 1 teaspoon English mustard
- Salt and freshly ground black pepper
- 1 egg, beaten (for glazing)
How To Make Mary Berry Cheese and Onion Pie
- Prepare the pastry: In a large bowl, rub the cold cubed butter into the plain flour and salt using your fingertips until the mixture resembles fine breadcrumbs. Stir in the beaten egg and enough cold water to bring the dough together. Wrap the pastry in plastic wrap and chill it in the refrigerator for at least 30 minutes. This resting period is the secret to a pastry that doesn’t shrink when baked.
- Sauté the onions: Melt the butter in a large frying pan over medium-low heat. Add the sliced onions and cook them gently for 15–20 minutes. You want them to be very soft and slightly golden but not dark brown. This slow caramelization provides the natural sweetness that balances the sharp cheddar.
- Mix the filling: In a large mixing bowl, combine the softened onions, cubed boiled potatoes, and grated cheese. Stir in the English mustard and the double cream if you are using it. Season generously with black pepper and a little salt—be careful with the salt as the cheese is already quite savory.
- Roll out the base: Preheat your oven to 200 C (400 F). Divide your chilled pastry into two pieces, one slightly larger than the other. On a lightly floured surface, roll out the larger piece and use it to line a 20 cm (8 inch) metal pie tin. Allow the edges to hang over slightly.
- Assemble the pie: Spoon the cheese and onion mixture into the pastry-lined tin, pressing it down slightly to ensure there are no large air gaps. Roll out the smaller piece of pastry to create the lid. Dampen the edges of the base pastry with a little water, place the lid on top, and pinch the edges together firmly to seal.
- Glaze and bake: Trim any excess pastry and use a fork to crimp the edges for a decorative finish. Cut a small slit in the center of the lid to allow steam to escape. Brush the entire top of the pie with the beaten egg glaze. Bake for 25–30 minutes until the pastry is a deep golden brown and the filling is bubbling hot.
- Rest and serve: Let the pie rest for 5–10 minutes before slicing. This allows the cheese and potato mixture to “set” slightly so that you get a beautiful, clean cross-section when you serve it.
Recipe Tips
- How to avoid a soggy bottom: Use a metal pie tin rather than ceramic if possible, as metal conducts heat faster. Placing the pie tin on a preheated baking tray in the oven also helps crisp up the base pastry instantly.
- Why the potatoes are essential: The potatoes act as a stabilizer for the cheese. Without them, the melted cheddar would become too oily and liquid; the starch in the potato absorbs the fats and creates a thick, creamy texture.
- How to choose the best cheese: Always use a “mature” or “extra mature” cheddar. Mild cheddar loses its flavor when melted with onions, while a strong cheese provides that signature punchy taste.
- Can I make this ahead of time: Yes! You can assemble the entire pie and keep it in the fridge for up to 24 hours before baking. Just add the egg glaze right before it goes into the oven.
What To Serve With Mary Berry Cheese and Onion Pie?
This Mary Berry Cheese and Onion Pie Recipe is a comforting, savory main dish that needs a fresh or starchy pairing! A serving of Garden Peas or a dollop of Baked Beans is the quintessential choice for a traditional British tea. For a balanced meal, a side of Mixed Green Salad or Roasted Cherry Tomatoes adds a lovely acidity that pairs perfectly with the rich cheese filling! A scoop of Creamy Mashed Potatoes or a slice of Pickled Beetroot pairs wonderfully with the buttery, flaky pastry.
How To Store Mary Berry Cheese and Onion Pie
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. It is delicious eaten cold or reheated.
- Freeze: You can freeze the baked pie for up to 2 months. Thaw it overnight in the fridge and reheat it in a 180 C oven for 15 minutes to ensure the pastry stays crisp.
- Reheating Tip: Avoid the microwave for reheating as it will make the shortcrust pastry soft and chewy rather than flaky.
Mary Berry Cheese and Onion Pie Nutrition Facts
- Calories: 480 (per serving)
- Total Fat: 32g
- Cholesterol: 110mg
- Sodium: 540mg
- Total Carbohydrates: 34g
- Dietary Fiber: 3g
- Protein: 14g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, a high-quality ready-rolled shortcrust pastry works well if you are short on time, though Mary Berry’s homemade version is much richer.
Waxy potatoes like Charlotte or baby potatoes are best as they hold their shape. Floury potatoes like Maris Piper can be used but may break down more into the sauce.
Leaking usually happens if the edges weren’t sealed properly. Be sure to use water or egg wash to “glue” the lid to the base and crimp firmly with a fork.
Try More Recipes:
- Mary Berry Vegetarian Shepherd’s Pie Recipe
- Mary Berry Shepherd’s Pie Dauphinoise Recipe
- Mary Berry Shepherd’s Pie Recipe
Mary Berry Cheese and Onion Pie Recipe
Description
This Mary Berry Cheese and Onion Pie Recipe is a classic British “Plate Pie” featuring a crisp shortcrust shell and a heart-warming filling of mature cheddar and slow-cooked onions.
Ingredients
Instructions
- Rub butter into flour/salt; add egg and water to form pastry. Chill for 30 minutes.
- Cook onions in 50 g butter for 20 minutes until very soft.
- Mix onions, potatoes, cheese, cream, mustard, and seasoning.
- Line a 20 cm tin with 2/3 of the rolled pastry.
- Fill with the cheese mixture and top with the remaining pastry lid.
- Seal the edges, cut a steam vent, and brush with beaten egg.
- Bake at 200 C for 25–30 minutes until golden brown.
Notes
- Sautéing the onions slowly is the best way to develop the deep, sweet flavor that defines a traditional cheese and onion pie.
- Using a metal pie tin is the secret to ensuring the base of the pastry cooks through perfectly without becoming soggy.
- Letting the pie rest for 10 minutes before slicing is essential for the filling to firm up for a professional presentation.
