Cheese & Onion Pie

Name: Cheese & Onion Pie
Yield: 6
Cuisine: Oats

Golden, cheesy and packed with flavour, this Cheese & Onion Pie recipe is a satisfying family favourite made even better with Mornflake oats!

Cooking Time 1 hour

Skill Level Medium

Serves 6

Ingredients

For the pastry

60g Mornflake Organic Porridge Oats

290g plain flour

175g cold unsalted butter, cubed

½ tsp fine salt

5–7 tbsp ice-cold water

1 egg, beaten, for glazing

For the filling

3 large onions, thinly sliced

25g unsalted butter

1 tbsp olive oil

1 tbsp plain flour

100ml whole milk

300g mature Cheddar, grated

1 tsp Dijon mustard

1 tbsp chopped fresh chives, optional

Salt and black pepper, to taste

Shop the ingredients

6 PACKS

Organic Porridge Oats

6 x 1kg pack

100 reviews

Add to cart £19.20

Method

Add the Mornflake Organic Oats to a blender and blitz until they resemble a fine flour.
Combine the oat flour, plain flour and salt in a large mixing bowl.
Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add the ice-cold water, mixing until the dough just comes together.
Divide the dough into two portions, making one slightly larger than the other. Flatten into discs, wrap and refrigerate for at least 30 minutes.
Meanwhile, heat the butter and olive oil in a large frying pan over a medium-low heat.
Add the sliced onions and cook gently for 25–30 minutes, stirring regularly, until softened, golden and caramelised.
Stir the flour into the onions and cook for 1 minute.
Gradually add the milk, stirring until the mixture thickens slightly.
Remove from the heat and stir through the Dijon mustard.
Allow the onion mixture to cool before adding the grated Cheddar and chopped chives, if using. Season with salt and black pepper.
Preheat the oven to 180°C fan.
Roll out the larger portion of pastry on a lightly floured surface and use it to line a greased 20–22cm pie dish.
Spoon the cheese and onion filling into the pastry case, spreading it evenly.
Roll out the remaining pastry and carefully place it over the filling.
Trim the excess pastry and crimp the edges to seal.
Cut a small steam hole in the centre of the pie and brush the surface with beaten egg.
Bake for 45–55 minutes until the pastry is deeply golden and cooked through.
Leave to rest for 10–15 minutes before slicing.
Serve with mashed potatoes and peas.

Prev Recipe