This flavourful and comforting cheese and onion pie uses simple ingredients and an easy homemade pastry crust.

Think soft, silky onions, melted cheese, a rich tangy sauce and nibbly bits of potato.  All further wrapped up in a crisp shortcrust pastry crust.  While not a soggy bottom in sight!  I’ve included potatoes in this cheese and onion pie so that it’s pretty much a meal in a pie!  You can of course add a simple salad or steamed or roasted vegetables for a proper hearty meal. Leftovers are just as lovely cold for packed lunches too!

How to make a homemade pastry crust

If you’ve got a food processor this is even easier.  You don’t need one but it does take some of the work out of it for you.  I truly love my Magimix, it’s a proper workhorse!  For years I had a crappy Kenwood one that if it was more than 2 teaspoons of ingredients, would simply shuffle the things round the bowl without actually chopping them.  If using a food processor put the flour, salt and vegan butter in the bowl with the S-blade and whizz until the butter is well chopped and no large lumps remain. By hand, use your fingertips instead to rub the butter into the flour and salt until it has a sandy texture.  For both, add enough water to bring it to a soft, ever so slightly sticky dough.  Add the water in small increments until you’ve got the right texture.

Wrap in foil, paper or cling film and pop in the fridge while you make the filling.

How to make cheese and onion pie filling

Boil the potatoes for 15 or so minutes until they’re just soft in the centre.  Once done, drain and refresh in some cold water until they’re cool enough to handle

While the potatoes are cooking saute the onion in a little butter and oil for 8-10 minutes, stirring often, until soft and transparent.  Stir in the garlic then the mustard and herbs.

Stir in the flour and mix well until everything’s coated and looking a little dry!  Then stir in the milk in 2-3 stages until you have a thick, silky sauce.

Add in the nutritional yeast, bouillon powder, seasoning, grated cheese and mix well.

Slice or dice the cooled potatoes and stir into the sauce.  Set aside to cool.

Constructing your vegan pie!

Cut about 1/3 of the pastry off and set aside.  Roll out the larger piece of dough into a circle large enough to cover the base and sides of your 8 inch (20cm) pie tin.  Ideally you’ll want to use a pie tin that has a lip for the crust to sit on, rather than a tart or quiche tin with no lip.  Carefully lift into the tin and push into the corners and sides.  Trim off the excess with a sharp knife – keep the scraps and use them to decorate the top!  Prick a few holes all over the base of the pie with a fork.

Tip the cheese and onion filling into the pie and level so reasonably flat.  Brush a little milk around the edge of the pastry that the lid will be sitting on.

Roll out the 1/3 piece of reserved pastry large enough to cover the pie and again carefully lift it onto the pie and trim off the excess.  Gently press the two pastry edges together.  Slash a couple of holes in the centre of the pie lid.

Roll out any trimmings and use whatever cutters you have to cut shapes.  Brush the top of the pie with milk (you can add a little turmeric to the milk if you want an extra golden pie crust) and attach the shapes.  Brush those shapes with milk too.

Bake in a preheated oven for 40-45 minutes until the pastry is crisp and golden.  Allow to cool for a few minutes before cutting into portions and serving.

Any leftovers can be chilled and stored in the fridge. I love this pie for a delicious savoury lunch with a crisp salad.  It’s also great picnic food!

Leftover pie can also be reheated in a hot oven.

Looking for even more savoury vegan pie recipes?  Try these:

Vegan Chicken Pot Pie

Hummus and Roasted Vegetable Pie

Cheese and Potato Pies

Filo Pie with Leeks and Spinach

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