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Vegetarian

Cheese and Onion Pie with Green Salad

Cheese and onion pie is a double crust pastry filled with melted cheddar, caramelized onions, and potatoes, served with a green salad. It serves 4, takes 1 hour 20 minutes, has a medium difficulty, and costs about €2.20 per person. The key to success is partially cooking the potatoes first and letting the pie rest before slicing.

Tonight, a golden English style pie packed with melted cheddar and sweet caramelized onions, just like in a northern pub.

Cheese and Onion Pie with Green Salad
Total time
1 h 20
Difficulty
Medium
Cost per person
€2.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under its golden crust, this pie hides a melted center where cheddar, caramelized onions, and potatoes come together. Slow cooked onions in butter bring a mellow sweetness that balances the sharper cheese. The pastry stays crisp on top and bottom while the filling turns soft and almost creamy once you cut into it.

This is the kind of dish you make on a cold autumn or winter evening when you want something comforting, with a bit of English pub charm that changes things up from the usual tarts. Kids tend to love the melted cheese and flaky crust, while adults appreciate the contrast with the fresh, tangy green salad. It works just as well for a weeknight dinner as for a slightly more special Sunday meal.

The ingredients

4 people

Dairy

  • Shortcrust pastry sheets 2
  • Cheddar 250 g
  • Butter 30 g
  • Eggs 2

Fruits and vegetables

  • Onions 4
  • Potatoes 400 g
  • Thyme 4 sprigs
  • Green salad 1

Pantry

  • Mustardoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Thinly slice the onions and let them soften in the butter over low heat, with the thyme, until golden. 25 min

    Add a pinch of sugar near the end of cooking, this helps them caramelize better.

  2. Partially cook the sliced potatoes in salted water, then drain them. 8 min

    They should still offer some resistance when pierced with a knife.

  3. Mix the onions, grated cheddar, 1 egg, the mustard, and the pepper, then assemble the pie with one pastry sheet on the bottom, the potatoes, the filling, and the second sheet on top.

    Brush the edges with egg to seal the two pastry sheets together.

  4. Brush the top with beaten egg, cut a small vent in the center, and bake at 200°C. 35 min

    The vent lets steam escape, without it the top crust puffs up and turns soggy.

  5. Toss the salad with the vinegar, oil, salt, and pepper, and let the pie rest before slicing.

    Five minutes of resting lets the cheese set, so the slices come out clean.

Our tips to get it right

  • Grate the cheddar yourself instead of buying pre shredded cheese, it melts more smoothly and avoids the anti caking agents that can thicken the filling unnecessarily.
  • Prick the bottom crust lightly with a fork before filling it, this keeps it from puffing up unevenly during baking.
  • Place the pie on a hot baking sheet or preheated pizza stone, the bottom crust cooks better and stays crisp even with a moist filling.

The variations

  • Swap the cheddar for Gruyere or Emmental if you prefer a milder, less tangy cheese.
  • For a quicker version, use a single sheet of puff pastry and make an open faced pie without a top crust, cutting the baking time by about 10 minutes.
  • Add a handful of smoked bacon bits cooked with the onions for a heartier version, best saved for adults or kids who already enjoy bacon.

What to serve it with

  • Green salad with vinaigrette
  • A vegetable soup starter
  • Black tea or a glass of cider

Storage

The pie keeps for 2 to 3 days in the fridge in an airtight container. It freezes well once baked and cooled, and should be eaten within a month. Reheat it in the oven at 160°C for about 15 minutes to keep the crust crisp, rather than in the microwave.

Questions about this dish

Can you make this pie ahead of time?

Yes, you can assemble it the day before and keep it raw in the fridge, covered with plastic wrap. Take it out 20 minutes before baking so it cooks evenly.

Can you use puff pastry instead of shortcrust pastry?

Yes, this gives the pie a flakier, slightly richer texture. The baking time stays the same, just keep an eye on how quickly the top browns.

Why do you need to partially cook the potatoes before filling the pie?

Raw potatoes would release too much water during baking and make the crust soggy. Partially cooking them first lets them finish cooking inside the pie without that problem.

Do kids usually like this pie?

Yes, the melted cheese and flaky crust are usually a hit with kids. You can cut back slightly on the mustard if serving it to younger children sensitive to stronger flavors.

How long does it take to make a cheese and onion pie with a green salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a cheese and onion pie with a green salad?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cheese and onion pie with a green salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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