I remember the first time I tried Jamie Oliver’s Cheese and Onion Pie. I was in my tiny kitchen, craving something comforting and hearty. I’d seen the recipe on one of his shows, and the simple ingredients-cheese, onions, and pastry-had me hooked instantly. There’s something magical about the way he combines classic British flavors into a dish that feels both nostalgic and fresh at the same time. The result? A delicious pie that’s creamy, savory, and absolutely satisfying. It became one of my go-to recipes for cozy nights in.
If you’ve never made this pie, it’s a must-try. Let’s dive in and explore how you can make this iconic dish yourself!
Jamie Oliver’s Cheese And Onion Pie Recipe
This pie is like a warm hug in food form. The flavors are simple, yet they pack a punch. The best part? It’s easy to make, and Jamie’s recipe keeps things straightforward. Whether you’re making it for a dinner party, a weekend treat, or just because you’re in the mood for something comforting, this recipe is sure to hit the spot.
Here’s What You Need To Know Before Jumping In
- Crust: A buttery, flaky pastry that’s golden and crispy around the edges.
- Filling: A rich and creamy filling made with sharp cheese and sweet caramelized onions.
- Flavor: The combination of cheese and onions is savory with a slight tang from the cheese and a natural sweetness from the onions.
Ingredients Needed
Making this pie doesn’t require anything too fancy. It’s a simple, honest dish that you’ll probably already have most of the ingredients for in your kitchen. Here’s a breakdown:
- Pastry: You’ll need enough shortcrust pastry for both the bottom and the top of the pie. You can make your own or buy pre-made for convenience.
- Cheese: Jamie suggests using strong cheddar cheese, which gives the pie its bold flavor. You can also mix in a little bit of Parmesan for extra richness.
- Onions: You’ll need around 2 large onions, thinly sliced. The sweetness of the onions will come out during cooking, making them the perfect partner for the cheese.
- Butter: For frying the onions and creating a deliciously rich filling.
- Milk: A splash of milk or double cream to bring the filling together and make it creamy.
- Egg: This is for binding everything together, both in the filling and for brushing over the top of the pastry.
- Seasoning: Salt and pepper to taste, with a hint of mustard if you want an extra kick.
These ingredients come together to create a pie that’s just the right balance of rich and savory.
How To Make Jamie Oliver’s Cheese And Onion Pie
I remember the first time I made this. I was a bit nervous, not knowing how the onions would caramelize or if the pastry would turn out flaky. But it was surprisingly easy! Here’s how you can do it too:
- Prepare the pastry: Roll out your shortcrust pastry and line your pie dish with it. Make sure the edges are crimped so the filling doesn’t leak out. Place the pastry in the fridge to chill while you prepare the filling.
- Cook the onions: Heat a pan over medium heat, then add the butter. Once it’s melted, toss in your sliced onions. Cook them low and slow for around 20-30 minutes, stirring occasionally until they turn golden brown and soft. This is where the magic happens. The longer they cook, the sweeter and more flavorful they get.
- Make the filling: Once the onions are ready, take them off the heat and let them cool slightly. In a bowl, mix the onions with the grated cheddar, Parmesan, milk, and egg. Add salt and pepper to taste. The egg helps bind everything together while the milk keeps the filling creamy.
- Assemble the pie: Remove the chilled pastry from the fridge and fill it with the cheesy onion mixture. Roll out the top layer of pastry and cover the pie. Crimp the edges to seal the pie, then make a small slit in the top to let the steam escape.
- Bake: Brush the top with a little beaten egg and bake the pie at 375°F (190°C) for 30-40 minutes, or until the pastry is golden and crispy. When you cut into it, you’ll be greeted with that delicious, melty cheese and soft onion filling.
Ingredient Science Spotlight
You might not think much about the science behind this pie, but there’s a lot going on with those simple ingredients. Let’s break it down:
- Onions: As onions cook, they release sugars that caramelize, creating that sweet, rich flavor that balances out the sharpness of the cheese. The longer you cook them, the sweeter they get. The slow cooking process also helps mellow the pungency of raw onions, making them soft and savory.
- Cheese: The sharpness of the cheddar is key to balancing the sweetness of the onions. When cheese melts, it releases fat, which makes the filling smooth and creamy. The Parmesan adds a bit of nutty, salty depth, enhancing the overall flavor.
- Pastry: Shortcrust pastry is the perfect base because it’s crumbly and buttery, which contrasts with the creamy filling. The fat content in the butter makes it flaky, and the cold pastry helps it hold its shape during baking.
- Eggs & Milk: These bind the ingredients together, ensuring the filling doesn’t run. The milk also provides the right consistency, making the filling smooth and rich.
Expert Tips
- Onion Caramelization: Take your time when caramelizing the onions. Patience is key. Don’t rush the process, or the onions will burn. Stir often to avoid any sticking.
- Cheese Variety: While sharp cheddar is the star, don’t be afraid to mix in other cheeses. Gruyère or a little blue cheese can give the pie a deeper, more complex flavor.
- Chill the Pastry: Make sure the pastry is chilled before rolling it out. This helps keep the crust flaky and prevents it from shrinking during baking.
- Blind Bake: If you want an extra crispy crust, consider blind-baking the base for 10 minutes before adding the filling. This keeps the bottom from becoming soggy.
Recipe Variations
While the classic version is amazing, there are plenty of ways to tweak this recipe to suit your tastes:
- Add herbs: Fresh thyme or rosemary would add a lovely earthy note to the filling.
- Add bacon: If you want to make it even heartier, crispy bacon or pancetta is a great addition to the filling.
- Vegan version: Swap out the cheese for a plant-based alternative, and use a vegan butter for the pastry. You can also replace the egg with a flaxseed mixture as a binder.
- Spicy kick: Add a small amount of chili flakes or mustard powder to the filling for an extra layer of flavor.
Final Words
Jamie Oliver’s Cheese and Onion Pie is one of those recipes that never gets old. It’s easy, comforting, and full of flavor. There’s something so satisfying about taking a bite of that golden, flaky crust and creamy filling. Whether you’re making it for a cozy dinner or to impress guests, this pie delivers every time.
FAQs
What Type Of Cheese Works Best For Jamie Oliver’s Cheese And Onion Pie?
Jamie recommends using a strong cheddar for the best flavor. You can also mix it with a milder cheese like mozzarella for extra creaminess.
Can I Use A Pre-made Pastry For The Pie?
Yes, you can use store-bought puff or shortcrust pastry to save time. Just make sure it’s chilled before using.
How Long Does Jamie Oliver’s Cheese And Onion Pie Take To Cook?
It usually takes about 40 minutes to bake the pie until golden and crispy. Just keep an eye on it near the end to avoid over-baking.