Delia Smith Cheese And Onion Pie

Delia Smith’s Cheese and Onion Pie is everything you want from classic British comfort food: rich, cheesy, a little creamy, and wrapped in a buttery, flaky crust.

This is the kind of pie you bake when you want something simple that tastes like home.
It fills the kitchen with the smell of sweet onions and golden pastry — and trust me, no one can wait for it to cool properly.

Why This Cheese and Onion Pie Works So Well

• Strong cheddar gives it proper punchy flavor
• Caramelized onions add deep sweetness without being heavy
• Cheddar cheese pastry makes the crust extra rich
• Double cream keeps the filling silky and luscious
• It’s hearty enough for dinner, but light enough for lunch too

Ingredients (And Why They Matter)

For the Pastry:

• Plain flour: the base for a flaky, tender crust
• Lard and butter: combo for crispness and flavor
• Grated cheddar cheese: loads flavor right into the pastry
• Dry mustard powder: a hint of sharpness to cut the richness
• Cayenne: just a pinch to wake it all up
• Cold water: brings it together without making it tough

For the Filling:

• Onions: the star — sweet and rich once caramelized
• Butter: to cook the onions gently without burning
• Eggs: help set the filling into a soft custard
• Double cream: makes the filling silky and rich

How to Make It

1. Make the pastry
   Rub lard and butter into the flour until crumbly. Stir in cheese, mustard, cayenne, and a pinch of salt.
   Add cold water slowly until it just comes together. Chill for 30 minutes.
2. Caramelize the onions
   Cook onions low and slow in butter for about 40 minutes. Stir now and then until deep golden and sweet.
3. Prep the tin
   Roll out the pastry to about 28cm wide. Line a loose-bottomed tart tin. Prick the base with a fork. Freeze for 30 minutes.
4. Blind bake
   Heat oven to 190°C. Put a baking sheet in too.
   Line pastry with foil, add baking beans, and bake on the hot tray for 15 minutes.
   Remove foil, brush base with beaten egg, and bake another 7–8 minutes.
5. Assemble the pie
   Spread half the onions into the tart case.
   Whisk eggs, cream, salt, and pepper together.
   Pour half over the onions.
   Add the rest of the onions, then pour the rest of the egg mix on top.
6. Top and bake
   Sprinkle with a little more grated cheese if you like.
   Bake 35–40 minutes until golden and puffy.
7. Cool and serve
   Let the pie sit in the tin for 10 minutes before easing it out and slicing.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Soggy pastry	Skipped blind baking	Always blind bake and egg wash the base
Filling too wet	Didn’t caramelize onions enough	Cook onions slowly until really golden
Pie cracked	Pastry too dry	Add enough cold water to dough
Filling bland	Not enough cheese or seasoning	Season well and use strong cheddar

What to Serve With It

• Crisp green salad with vinaigrette
• Steamed broccoli or green beans
• Roasted carrots or parsnips
• A little tangy pickle on the side

How to Store and Reheat

Storage:
Cool the pie fully. Cover and keep in the fridge for up to 3 days.

Freezing:
Wrap slices in foil and freeze for up to 3 months.

Reheating:

• Oven: 350°F (175°C), covered loosely, for 15–20 minutes.
• Microwave: 1–2 minutes per slice (but pastry will soften).
• Stovetop: Low heat in a covered pan for about 5–7 minutes.

A Quick Bite of History

Cheese and onion pie is old-school British comfort — originally a thrifty way to feed a crowd with simple ingredients: onions, cheese, and flour.
Delia Smith’s version sticks close to tradition but adds rich pastry and cream, turning it into something you’d proudly serve at any table

Try More Delia Smith Recipes:

• Delia Smith Liver And Bacon Casserole
• Delia Smith Vegetable Soup
• Delia Smith Stuffed Peppers