Easy, delicious, and taking around 90 minutes to prepare, this Mary Berry Cheese and Onion Pie is prepared using butter, onions, potatoes, milk, and cheddar cheese. This savory Cheese and Onion Pie recipe, perfect for dinner, can serve up to 6 people.
Mary Berry Cheese And Onion Pie Recipe Ingredients
- 65 grams (2.3 oz) of butter
- 2 onions, thinly sliced
- 460 grams (1 lb) of potatoes, peeled and cubed
- 620 ml (2 ½ cups) of milk
- 60 grams (½ cup) of plain flour
- 1.25 tablespoons of mustard
- 1.25 tablespoons of dried thyme
- 60 grams (2 oz) of shredded cheddar cheese
- 60 grams (2 oz) of shredded parmesan cheese
- Pinch of salt
- Pinch of ground black pepper
How To Make Mary Berry Cheese And Onion Pie
- Prepare the oven: Heat your oven to 200°C (392°F) for standard or 220°C (428°F) for a fan oven.
- Boil the potatoes: In a large pot, bring salted water to a boil, add the cubed potatoes, cook until tender, about 15 minutes, then drain.
- Start the filling: Melt butter over medium heat in a saucepan, add sliced onions, and sauté for 2-3 minutes until they begin to soften.
- Cook the onions: Reduce the heat to low, cover the saucepan, and let the onions cook for 10-15 minutes, stirring occasionally until caramelized.
- Make the roux: Sprinkle flour over the onions, stir well, and cook for 1-2 minutes until blended.
- Thicken the sauce: Gradually pour in the milk while stirring continuously until the mixture thickens.
- Add seasonings and potatoes: Stir in mustard, thyme, cheeses, and cooked potatoes to the sauce, season with salt and pepper, then remove from heat.
- Prepare the pastry: In a large bowl, combine flour, grated butter, and a pinch of salt, then slowly add cold water to form a dough.
- Knead and chill the pastry: Knead the dough briefly on a floured surface, roll into a rectangle, fold in thirds, repeat the fold, then chill for 30 minutes.
- Roll out the pastry: Roll the chilled dough to fit your pie dish, forming both a base and a lid; the lid should be slightly larger.
- Assemble the pie: Line the pie dish with pastry, fill with the onion and potato mixture, cover with the pastry lid, seal the edges, and cut a vent in the center.
- Bake the pie: Brush the top with egg wash, place in the preheated oven, and bake for about 45 minutes or until golden brown.
- Cool and serve: Let the pie cool for a few minutes before slicing. Serve warm with a side of your choice for a satisfying meal.
Recipe Tips
- Adjust the crust thickness: For a flakier crust, roll the pastry thinner than usual; it adds a delicate texture to the hearty filling.
- Enhance onion flavor: Caramelize the onions longer than stated, until deep golden brown, to enhance the pie’s savory depth without adding extra ingredients.
- Customize the cheese: Experiment with a mix of different cheeses, such as Gruyère or Emmental, to bring a complex flavor profile to the classic cheddar and Parmesan.
- Pre-bake the crust: To prevent a soggy bottom, pre-bake the bottom crust for about 10 minutes before adding the filling, ensuring it remains crisp.
- Use fresh herbs: Substitute dried thyme with fresh thyme leaves, using about three times the amount to bring a vibrant, fresh flavor to the pie.
What To Serve With Cheese And Onion Pie
Serve your hearty Cheese and Onion Pie with roasted Brussels sprouts, caramelized carrot coins, sautéed green beans, buttered peas, and a tangy beetroot salad.
You can also pair it with a crisp apple slaw, a fresh arugula salad to cut through the richness.
How To Store Cheese And Onion Pie Leftovers
To Refrigerate: Place the cooled Cheese and Onion Pie in an airtight container or wrap it tightly with plastic wrap. It stays fresh for up to three days in the fridge, maintaining its flavor and texture.
To Freeze: While this pie can be frozen, it’s best enjoyed fresh. If you choose to freeze, wrap it tightly in foil and plastic wrap; however, the pastry may soften upon reheating.
How To Reheat Cheese And Onion Pie Leftovers
n The Oven: Preheat the oven to 175°C (350°F). Place the pie on a baking sheet, cover loosely with foil, and heat for 20-25 minutes, until heated through; this keeps the pastry crisp and the filling moist.
In The Microwave: Reheat slices of pie on a microwave-safe plate, covered with a damp paper towel, for 2-3 minutes on high. This method is quick but may soften the crust.
In The Air Fryer: Reheat the pie at 160°C (320°F) for 5-7 minutes in the air fryer. This method helps to keep the pastry crisp and is great for smaller portions.
Frequently Asked Questions
Can I use store-bought pastry for this pie?
Yes, you can use store-bought pastry if you prefer convenience or lack time. Choose a high-quality all-butter puff pastry for the best flavor and texture in your pie.
How can I tell when the pie is perfectly baked?
The pie is perfectly baked when the pastry is a deep golden brown, and the filling is hot and bubbly. This usually takes about 45 minutes at the specified oven temperature.
Can I prepare this pie in advance?
Yes, you can prepare this pie up to a day in advance. Assemble the pie, cover it, and refrigerate. Bake it just before serving to ensure the crust stays crisp and flaky.
Mary Berry Cheese And Onion Pie Recipe Nutrition Facts
Amount Per Serving
- Calories597
- Total Fat: 38.1g
- Saturated Fat: 1.7g
- Cholesterol: 78mg
- Sodium: 161mg
- Total Carbohydrate: 51.4g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 12.8g
Try More Mary Berry Recipes:
Mary Berry Cheese And Onion Pie Recipe
Description
Easy, delicious, and taking around 90 minutes to prepare, this Mary Berry Cheese and Onion Pie is prepared using butter, onions, potatoes, milk, and cheddar cheese. This savory Cheese and Onion Pie recipe, perfect for dinner, can serve up to 6 people.
Ingredients
Instructions
- Prepare the oven: Heat your oven to 200°C (392°F) for standard or 220°C (428°F) for a fan oven.
- Boil the potatoes: In a large pot, bring salted water to a boil, add the cubed potatoes, cook until tender, about 15 minutes, then drain.
- Start the filling: Melt butter over medium heat in a saucepan, add sliced onions, and sauté for 2-3 minutes until they begin to soften.
- Cook the onions: Reduce the heat to low, cover the saucepan, and let the onions cook for 10-15 minutes, stirring occasionally until caramelized.
- Make the roux: Sprinkle flour over the onions, stir well, and cook for 1-2 minutes until blended.
- Thicken the sauce: Gradually pour in the milk while stirring continuously until the mixture thickens.
- Add seasonings and potatoes: Stir in mustard, thyme, cheeses, and cooked potatoes to the sauce, season with salt and pepper, then remove from heat.
- Prepare the pastry: In a large bowl, combine flour, grated butter, and a pinch of salt, then slowly add cold water to form a dough.
- Knead and chill the pastry: Knead the dough briefly on a floured surface, roll it into a rectangle, fold it in thirds, repeat the fold, then chill for 30 minutes.
- Roll out the pastry: Roll the chilled dough to fit your pie dish, forming both a base and a lid; the lid should be slightly larger.
- Assemble the pie: Line the pie dish with pastry, fill with the onion and potato mixture, cover with the pastry lid, seal the edges, and cut a vent in the center.
- Bake the pie: Brush the top with egg wash, place in the preheated oven, and bake for about 45 minutes or until golden brown.
- Cool and serve: Let the pie cool for a few minutes before slicing. Serve warm with a side of your choice for a satisfying meal.
What do I do with the warm milk from item three???