Gordon Ramsay Cheese Onion Pie

Gordon Ramsay’s cheese and onion pie might look impressive but it is gloriously down to earth and comforting This savory pie is the definition of cozy with meltingly soft potatoes tender onions and loads of gooey cheese encased in crisp homemade pastry It is the sort of hearty dish that feels at home on holiday dinner tables yet simple enough for a weekend supper

When I first baked this on a rainy Sunday even my fussy eater kids were wowed The aroma alone gathers everyone around the table and soon enough there are calls for seconds

Ingredients

• Plain flour: Gives structure to the crust choose a highquality unbleached variety for the best texture
• Baking powder: Provides a little lift making the pastry more tender
• Salt: Enhances both the pastry and filling never skip it
• Cold butter: Key for flakiness cut it in small cubes straight from the fridge
• Egg yolk: Enriches the dough for extra flavor
• Parmesan: Brings a deep savory note to the crust use freshly grated for best results
• Cold water: Helps keep the pastry light add slowly to avoid overmixing
• Egg for glazing: Makes the crust beautifully golden choose a free range for color
• Medium potato: Adds heartiness choose a waxy variety so it holds its shape
• Onions: Sweeten and melt into filling yellow onions work perfectly
• Flour: Thickens filling preventing soggy pie
• Milk: Adds creaminess use whole milk if you have it
• Double cream: Makes the sauce ultra rich do not sub with single cream
• Mature cheddar: Sharp flavor and gooey melt choose a block and grate it yourself
• Mustard: Gives subtle heat English mustard is classic
• Cayenne: For warmth and gentle spice
• Salt and pepper: Rounds out the flavors season as you go

Step-by-Step Instructions

Make the Pastry Dough:

Combine the plain flour baking powder and salt in a food processor Add cold butter cut into cubes and pulse until the mixture resembles coarse breadcrumbs Add egg yolk parmesan and cold water a bit at a time until the dough comes together Remove and shape into a ball cover and chill for at least one hour This chilling makes rolling easier and the crust extra flaky

Prepare the Filling Ingredients:

Peel and dice the potato into small even chunks Boil in salted water until just tender but still holding shape Drain and set aside For the onions slice thinly and blanch briefly in boiling water about two minutes to soften Drain well

Cook the Filling:

In a large saucepan add the drained onions and sprinkle in the flour Stir over medium heat so onions are coated evenly Cook another minute to remove raw flour taste Pour in the milk and double cream Stir and simmer until the mixture thickens into a creamy sauce

Blend Filling Additions:

Take the pan off the heat and stir in the grated cheddar mustard cayenne and cooked potatoes Mix well and let the filling cool to room temperature before filling the pastry shell Cooling helps the filling set so it slices cleanly once baked

Roll and Blind Bake the Pastry Base:

On a lightly floured surface roll two thirds of the dough into a round large enough to line your pie tin gently pressing into corners Trim any excess Chill the lined tin for ten minutes then prick the base Pierce lightly with a fork to stop bubbles Line with baking paper and fill with pie weights Bake at 180 Celsius or 350 Fahrenheit for ten to fifteen minutes until just set This prevents sogginess

Assemble the Pie:

Spoon in the cooled cheese and onion filling Roll out the remaining dough and place as a lid over the filling Press edges firmly to seal and trim neatly Cut a small steam vent in the center of the pie

Egg Wash and Bake:

Brush the top pastry with beaten egg This gives a glossy finish Bake at 180 Celsius or 350 Fahrenheit for twenty five to thirty minutes until deep golden and crisp Rest the pie for ten minutes before slicing so the filling settles

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I adore how the mature cheddar forms that melty golden layer right under the crust Every time I serve this pie it takes me back to bustling family Sunday lunches where someone always sneaks the crispy corner slice

Storage Tips

Cool the pie completely before wrapping well with foil or storing in an airtight container It will keep in the fridge for four days Reheat slices in a hot oven to restore the flaky crust texture Freezing works perfectly just wrap individual portions well and thaw before reheating

Ingredient Substitutions

Feel free to play with the cheese blend Gruyere or Red Leicester bring great flavor If you want to go vegetarian use a rennetfree cheese For the cream a full fat coconut cream can step in for a dairyfree version Although homemade pastry is best a good quality store pastry works in a pinch

Serving Suggestions

Cheese and onion pie is hearty enough to stand alone I love topping slices with a spoonful of tangy chutney or serving alongside crisp green salad For a classic touch add buttered peas or braised leeks Pickles and English mustard also complement the rich filling beautifully

Cultural and Historical Context

The classic cheese and onion pie is a staple in Northern England beloved for its simplicity and satisfying flavors During chilly months miners and families alike would tuck into a slice for lunch The combination of potatoes onions and cheese is a celebration of humble local produce elevated with skillful baking

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I learned that blind baking the pastry really is the secret to keeping the base crunchy rather than soggy The little things make all the difference and trust me it is worth the extra few minutes

Frequently Asked Questions

→ What kind of cheese is best for this pie?

Mature cheddar is ideal for its bold flavor, but you can mix in parmesan or other sharp cheeses for extra depth.

→ How do you get a crisp pastry base?

Blind baking the base at 180°C/350°F helps achieve a firm, non-soggy crust before adding the filling.

→ Can I use a different type of onion?

Yellow, white, or sweet onions all work; choose according to your flavor preference for subtle or stronger onion notes.

→ Is it necessary to boil the potatoes and onions before baking?

Pre-cooking the potatoes and briefly boiling the onions ensure a soft texture and prevent excess moisture.

→ What is the purpose of mustard and cayenne?

Mustard and cayenne add subtle heat and complexity, balancing the richness of the cheese and cream.

→ How do I know when the pie is done?

The pastry should be golden and crisp, and the filling will be bubbling gently under the lid.