Gordon Ramsay Cheese And Onion Pie Recipe 

This Cheese and Onion Pie is a rich and comforting dish made with a flaky, buttery crust and a creamy, cheesy filling. It’s perfect for family dinners or when you’re craving a classic British comfort food.

Ingredients Needed:

For the Pastry:

• 450g/1lb plain flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp salt
• 120g/4½oz unsalted butter, plus extra for greasing
• 1 free-range egg yolk
• 50g/2oz parmesan cheese (or vegetarian hard cheese), grated
• 120ml/4fl oz water
• 1 free-range egg, beaten, for glazing

For the Filling:

• 1 medium potato, peeled and cubed
• 2 onions, finely sliced
• 1 tbsp plain flour
• 50ml/2oz whole milk
• 50ml/2oz double cream
• 150g/5½oz mature cheddar cheese, grated
• ½ tsp English mustard
• ½ tsp cayenne pepper
• Salt and freshly ground black pepper

How To Make Cheese And Onion Pie Recipe?

1. Make the pastry: Add flour, baking powder, salt, butter, and egg yolk to a food processor and blend until it looks like breadcrumbs. Stir in parmesan cheese. Gradually add water, one tablespoon at a time, until the dough forms. Wrap it in cling film and chill for 1 hour.
2. Cook the potato: Boil the potato cubes in salted water for 10–15 minutes until tender. Drain and set aside.
3. Cook the onions: Boil the sliced onions for 2–3 minutes until soft. Drain, return to the pan, and sprinkle with flour. Stir well, then add milk and cream. Cook over medium heat for 3–4 minutes, stirring until thickened. Add the cooked potatoes, cheddar cheese, mustard, cayenne pepper, salt, and pepper. Stir well and set aside.
4. Pre-bake the pastry base: Preheat the oven to 180°C/350°F. Grease a 20cm/8in a pie tin. Roll out two-thirds of the dough, then line the tin with the pastry, trimming the edges. Prick the base with a fork, cover with baking paper, and fill with rice or beans. Bake for 10–15 minutes until golden. Remove the paper and beans, and let cool.
5. Assemble the pie: Pour the filling into the pastry case. Roll out the remaining dough to create a lid. Brush the edges of the pastry base with beaten egg, place the lid on top, and seal by crimping with a fork. Trim the excess pastry, cut two small holes in the lid for steam, and brush with beaten egg. Bake for 25–30 minutes until golden.

Recipe Tips:

• Use Cold Ingredients for the Pastry: Cold butter and chilled dough make the crust flakier.
• Pre-bake the Base: Blind baking prevents a soggy bottom and keeps the crust crisp.
• Thicken the Filling: Stir the milk and cream into the onions slowly to avoid lumps.
• Season Well: The filling relies on the right balance of salt, pepper, and mustard for flavor.
• Cool Before Slicing: Let the pie cool slightly before cutting to keep the filling intact.

How To Store Leftovers?

• Refrigerate: Cool the pie to room temperature, then cover tightly and store in the fridge for up to 3 days.
• Freeze: Cool the pie completely, wrap it tightly in foil or plastic wrap, and freeze for up to 2 months.

Nutrition Facts:

• Calories: 540 kcal
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 125mg
• Sodium: 760mg
• Potassium: 360mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 15g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Key Lime Pie Recipe
• Gordon Ramsay Blueberry Pie Recipe
• Gordon Ramsay Banoffee Pie Recipe