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Cheese and Onion Pie! A staple homemade savoury pie for dinner! 9-ingredients and so easy to make. From my family to yours, enjoy our traditional Cheese and Onion Pie!

Cheese and Onion Pie (Gluten Free)


  • Author: Wholesome Patisserie
  • Prep Time: 35min
  • Cook Time: 35min
  • Total Time: 1 hour 10 minutes
  • Yield: Serves: 4-5

Description

This shortcrust pastry can also made made with regular plain wheat flour or a gluten free all purpose plain flour. I have made this pie using both and they always work out wonderfully. A good plain all purpose gluten free flour from your local supermarket will do just fine if you’re gluten free.


Scale

Ingredients

  • Shortcrust Pastry
  • 2 1/4 cups (340g) plain all purpose gluten free flour or regular wheat plain all purpose flour
  • 230g unsalted butter, chilled and cubed
  • 45 Tbsp chilled water
  • Filling
  • 1 small (100g) purple onion, peeled
  • 2 cups (100g) freshly grated sharp/tasty block cheese or 2 cups (200g) frozen grated tasty cheese, or cheese of choice such as cheddar
  • 1 Tbsp milk of choice
  • Salt and pepper, to season
  • Pastry Glaze
  • 1 small egg, whisked

Instructions

  1. Shortcrust Pastry
  2. In a high-speed food processor, add flour and chilled cubed butter. Pulse for 15 seconds until mixture resembles a coarse crumb.
  3. Through the feed shoot, drizzle a tablespoon at a time of the chilled water while pulsing the mixture, until it begins to come together but not a ball of dough. If the dough is still too dry, add a little more water until it begins to form a soft dough.
  4. Turn dough onto a lightly floured work surface. Bring together and gently knead until it forms a smooth dough ball.
  5. Divide dough into even halves and flatten each into a round disc. (Tip: weigh the entire dough and half that quantity. That number is what each half should weigh, so they’re even).
  6. Wrap both pieces in plastic wrap and refrigerate for 30 minutes.
  7. Pre-heat oven to 200ºC (400ºF). Liberally grease a 27cm (10 inch) round ceramic (heat-proof) dinner plate with butter (see photo above).
  8. Remove chilled dough and place one half on a lightly floured surface. Take a rolling pin and roll out dough into a large circle, big enough to line the entire dinner plate.
  9. Place your rolling pin at one end of the dough circle, gently roll dough over the rolling pin, so you’re rolling up the dough with the rolling pin inside. Carefully pick up the rolling pin at both ends and place at the edge of your plate. Roll dough over the plate. Cut off excess trimmings using a sharp knife or scissors, flush to the sides of the plate.
  10. Filling
  11. Sprinkle over grated cheese, leaving a small 1cm border around the edges to ensure the cheese doesn’t melt out of the pastry during baking.
  12. Using a hand held grater, grate entire onion over the cheese.
  13. Drizzle milk all over the filling.
  14. Season with salt and pepper.
  15. Place second half of dough on a lightly floured surface. Take a rolling pin and roll out dough into a large circle, big enough to line the entire dinner plate.
  16. Place your rolling pin at one end of the dough circle, gently roll dough over the rolling pin, so you’re rolling up the dough with the rolling pin inside. Carefully pick up the rolling pin at both ends and place at the edge of your plate. Roll dough over the plate/filling. Cut off excess trimmings using a sharp knife or scissors, flush to the sides of the plate.
  17. Seal the pastry by pinching it all around with your fingers, creating a tight seal.
  18. Brush entire pastry with whisked egg.
  19. Cut three small lines in the middle of the pastry.
  20. Place pie on a large flat baking tray.
  21. Place in oven and bake for 30-35 minutes or until lightly golden all over. There may be some parts around the pie that open during baking and cheese begins to melt out, this is completely ok!
  22. Remove from oven and serve immediately. Taking a sharp knife to slice pieces of the pie.
  23. Serve with cooked vegetables and potato, enjoy!

Notes

Store leftovers in an airtight container, refrigerated, for 3-4 days.