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Cheese & Onion Pie

A classic, hearty cheese and onion pie made with a light, buttery pastry and a rich, savoury filling of mature cheddar and Red Leicester. Softened onions are folded into a generous cheese mix, then combined with a seasoned egg custard for a creamy, well-balanced texture. Encased in golden pastry and baked until perfectly set, this pie delivers comforting flavour with a crisp finish—ideal for large-scale catering, buffets, or hot counter service.

Cooking Time
140 Minutes
Portions
20

Ingredients

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  • g Country Range Cooking and Baking
  • g Country Range Plain Flour
  •   medium eggs
  •   large onion
  •   kg mixed grated cheese
  •   ltr milk
  •   tsp mustard
  •   pinch salt & pepper

  • 1

    Step 1

    Rub the sieved flour and margarine together (do not over mix if doing it on a machine).
  • 2

    Step 2

    When the margarine has been rubbed into the flour, incorporate the 3 eggs. Gently bring together to form a light dough (Do not overwork the pastry).
  • 3

    Step 3

    Wrap and leave to rest in a refrigerator for 30 mins before using.
  • 4

    Step 4

    Dice the onions and cook in water until soft, drain.
  • 5

    Step 5

    Add the onion to the mix cheese and mix well.
  • 6

    Step 6

    Mix the rest of the eggs, milk, mustard, salt and pepper in a separate bowl.
  • 7

    Step 7

    Roll out the pastry making two flan rings.
  • 8

    Step 8

    Add half of the cheese mixture to both.
  • 9

    Step 9

    Gently stir in the egg mix.
  • 10

    Step 10

    Top the pie with a pastry lid and egg wash.
  • 11

    Step 11

    Bake at 160 degrees (fan oven) for approx. 55 mins until cooked.

Ingredients

Increase Portion Size

  • g Country Range Cooking and Baking
  • g Country Range Plain Flour
  •   medium eggs
  •   large onion
  •   kg mixed grated cheese
  •   ltr milk
  •   tsp mustard
  •   pinch salt & pepper

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