Buttery shortcrust pastry stuffed with a beautiful gooey cheese, potato and onion filling.
Full of flavour (no blandness over here thank you!) it’s a comforting, meat-free dinner reminiscent of those yummy chip shop pies!
[feast_advanced_jump_to]
Being a Northern lass pies are very important to me.
Now that we’ve moved to Devon, most of the chippies near us don’t sell cheese and onion pies.
Fortunately they all sell the most amazing fish and chips, but I do miss a cheese and onion pie every now and then.
So this is my homemade version – full of rich, cheesy, comforting goodness.
📋 What do we need?
- Pastry – use shortcrust pastry – you can use shop bought or make your own. If you want to make your own, take a look at my Cornish pasty recipe – where I make the pastry from scratch.
- Cheese – we want lots of flavour, so go for a mature/strong cheddar.
🔪 How to make Cheese and Onion Pies
***Full recipe with detailed steps in the recipe card at the end of this post.***
- Line individual pie dishes (I use the foil ones (<–affiliate link)) with pastry and prick the base with a fork. Line with baking parchment and baking beans, then bake in the oven for 10 minutes.
- Meanwhile boil a medium potato that’s been cut into small chunks. Then drain. Whilst the potato is cooking, soften sliced onion in a pan with butter.
- Stir in flour, then stir in milk and cream. Add grated strong cheddar, mustard powder, salt, pepper and those cooked chunks of potato.
- Remove the parchment and baking beans from the pie cases and spoon in the cheesy sauce.
- Trim off the cooked pastry with scissors.
- Top the pies with pastry, trim again, then crimp the edges of the pastry and brush with egg wash.
- Pierce the top with a sharp knife then place in the oven for 20-25 minutes until golden brown.
👩🍳PRO TIP Use the back of a fork to crimp the pastry for that classic edging.
Serve the pies warm from the oven.
🍽️ What to serve them with
- Crispy Chips (who says you can’t have potato with potato!!)
- If you wanted a British classic, serve with mushy peas! (do you want me to post a recipe for them? Let me know in the comments).
- If you want to go with a classic London East end combination, you’ve got to serve pie with mash!
Or just serve them up on their own. They make a pretty filling meal without the need for side dishes 😁
📺 Watch how to make it
🍲 More fantastic recipes with pastry
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Individual Cheese and Onion Pies
Ingredients
- 2 x 320 g (2 x 11oz) packs ready-rolled shortcrust pastry
- 1 medium potato (about 200g/7oz) peeled and cut into 1cm cubes
- 2 tbsp unsalted butter
- 1 large onion peeled and finely sliced
- 2 tbsp plain (all-purpose) flour
- 180 ml (3/4 cup) whole (full-fat) milk
- 50 ml (2 tbsp + 1 tsp) double (heavy) cream
- 150 g (1 1/2 packed cups) mature/strong cheddar cheese grated
- ¼ tsp mustard powder
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- 1 egg lightly whisked
Instructions
- Preheat the oven to 200C/400F (fan).
- Unroll one of the rolls of pastry and slice into four squares (you'll have pastry leftover – we'll use this to fill any gaps)2 x 320 g (2 x 11oz) packs ready-rolled shortcrust pastry
- Line 4 individual pie dishes (measuring approx. 11cm diameter x 3.5cm deep – I use these ones (<-affiliate link)) with the pastry squares, so the pastry covers the base and sides and overhangs slightly. Use the leftover pastry from the roll you just cut to cover any gaps.
- Use a fork to prick several holes in the base section of the pastry.
- Cover each pie case with baking parchment and fill with baking beans (or use dried beans or rice).
- Place the pies on a tray and bake in the oven for 10 minutes to par-cook the base of the pies.
- Remove the pie bases from the oven, leave to cool for 10 minutes, then carefully remove the parchment and baking beans.
- While the pastry bases are cooking, make the filling.
- Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 10-12 minutes – until the potato is very tender and starting to break apart. Drain and put to one side.1 medium potato (about 200g/7oz)
- Melt the butter in a second pan and add the sliced onion. Stir and cook over a medium heat for 5 minutes until the onion softens.2 tbsp unsalted butter, 1 large onion
- Sprinkle on the flour and stir to coat the onions. Cook for a further minute.2 tbsp plain (all-purpose) flour
- Add the milk a splash at a time, whilst stirring, until the milk is fully incorporated.180 ml (3/4 cup) whole (full-fat) milk
- Add in the cream, cheese, mustard powder, salt, pepper, and the cooked potatoes.50 ml (2 tbsp + 1 tsp) double (heavy) cream, 150 g (1 1/2 packed cups) mature/strong cheddar cheese, ¼ tsp mustard powder, ¼ tsp salt, ½ tsp freshly ground black pepper
- Stir together until the cheese has melted and the potatoes break down. The filling should be thick and only just pourable. You can stir in an extra splash of milk if the filling looks too thick.
- Divide the filling between the four piecases.
- Trim the overhanging edges of the cooked pastry using a pair of scissors.
- Brush a little of the egg wash onto the edges of the pastry.1 egg
- Unroll the second roll of pastry. Slice into four squares and place a square on top of each pie dish.
- Cut off any excess pastry with scissors, then crimp the edges of the pastry together using a fork.
- Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.
- Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.
Video
Notes
Reheat, uncovered, on a tray, in the oven at 180C/375F for 20-25 minutes, until piping hot throughout. Can I freeze them? Yes – make the pies, cool, place in an airtight container and freeze. Defrost overnight in the refrigerator.
Reheat, uncovered, on a tray, in the oven at 180C/375F for 20-25 minutes, until piping hot throughout. Nutritional information is per pie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
These cheese pies are the best thank you for sharing the recipe
Used Lancashire cheese rather than mature Cheddar!
Still good and honoured my birth county!
Lovely recipe and so easy!xx
I made these a while back, made my own pastry have to say they were absolutely delicious the filling was so yummy
hi please can you do the recipe for mushy peas, I’m originally from Manchester and now living in Johannesburg South Africa I love your recipes, brings back some great memories 🙂
Here you are:
https://www.kitchensanctuary.com/chip-shop-style-mushy-peas/
I love individual Pies and I am not a Northerner, South Derbyshire Notts’ is my origins and thanks for showing the lining of those flimsy pie cases. I have watched many similar videos for individual Pies using similar Foil Cases and they have all chickened out showing the process.
If I were to tell you that the first baking recipe I followed called for me to ‘Line a 6″x4″ loose bottom pan with pastry and I lined it as you would with wall paper you will understand my depth of knowledge with pastry. I have moved past that point now of course but I use individual Pie Thingies and I would like to use these Foil cases so thanks for the demo.
Best cheese and onion pies ever!
This is an interesting recipe, but really needs a “gee-up”.
To that end I added 250 grams of diced & fried bacon. Several drops is Tabasco sauce. Two teaspoons of chicken stock powder. About 50 grams of pecorino (or parmigiana).
I will definitely make these again with those additions, but probably try a pasty form.
Thank you from Australia.
These came out oerfect the cornish pastry recipe is a winner, thanks so much, easy,quick,n super tasty, n im a lancashire lass in colorado ♥️
Hi Nicky,
Thank you for sharing this. I’ve tried making this and the taste came out good but it wasn’t as gooey as I hope it would be. Can you please advise on how to make the filling more gooey?
Thanks again!
Takes a bit of time but well worth it in the end. Warm or cold these were delicious-i did play with the seasonings, adding garlic powder and more mustard powder.