Name: Cheese and Onion Pies
Prep time: 25 min
Ingredients: 400 g potatoes (approxiately 2 large potatoes); pinch salt; 35 g butter (melted); 35 g plain flour; 270 ml milk; 100 g extra mature cheddar cheese (grated); 115 g onion (roughly chopped, approx 1 onion); 30 g Dijon mustard; ½ tsp garlic powder; 1 tsp onion granules; ground black pepper (to season); 2 sheet pre rolled puff pastry; 1 egg (beaten)

Cheese and Onion Pies

5 from 1 vote

I love a cheese and onion pie or pasty. Stuffed with Cheddar, onions and potatoes, these pies are really harty, and have that zing you get from a good pie. While I have nothing against a meat pie, these have to be my favourite type of pie.

Prep Time 25

Servings: 8 pies

Course: Snack

Cuisine: British

Ingredients Equipment Method Video Notes

Ingredients

400 g potatoes approxiately 2 large potatoes
pinch salt
35 g butter melted
35 g plain flour
270 ml milk
100 g extra mature cheddar cheese grated
115 g onion roughly chopped, approx 1 onion
30 g Dijon mustard
½ tsp garlic powder
1 tsp onion granules
ground black pepper to season
2 sheet pre rolled puff pastry
1 egg beaten

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Pie Filling

Peel the potatoes and chop into 1cm cubes. Place the cubed potato in a pan and cover with cold water and some salt. Bring the water to the boil. Cook the potatoes for about 2 minutes until just soft.

The potato will be cooked again in the oven.

Remove the potatoes from the heat and drain. Set aside until ready to add to the sauce.
We need to make a roux first for the sauce. So, in a separate pan, add the butter and gently heat. Once the butter has melted, add the flour. Mix the butter and flour together. It should be a thick paste. You should cook this paste for a couple of minutes to cook out the flour.
Add a little of the milk very slowly at the start to create a smooth paste. Keep adding the milk gradually and stir continuously until you've used all the milk. As the sauce starts to warm up keep stirring to avoid any lumps.
Once the sauce has thickened, add the mustard, garlic powder and onion granules to the sauce. Give it a good zhuzh!
Taste the sauce, add a good pinch of black pepper. Adjust the seasoning, if necessary.
Add the onion and cooked potatoes to the sauce and stir gently.

You want the potatoes to maintain their structure.

Pie Assemply

Set up your Egg for an indirect cook at 200℃ with the convEGGtor, stainless steel lid and baking stone.
Remove the pastry from the fridge about 10 minutes before you're ready to assemble and cook the pies.
Cut out the bases and lids from the pastry sheets.

We used a 10cm cutter to line the muffin tin and then a 7cm cutter for the lid.

Place the pastry base in the tin, spoon in some mixture so it is flush with the top.
Use a little bit of water around the edge of the pastry and then place on the top and crimp together.
Brush with the beaten egg and put a small hole in the middle.

Cooking Your Pies

Place in the egg directly on the baking stone and cook for about 30 minutes until golden brown.
Once cooked, remove from the Egg and allow to cool before using a palette knife to ease out of the tin.

Video

Notes

We cooked the potatoes and made the pie filling on the cooker hob.

1 Comment

Nic Williams on October 15, 2026 at 10:08 am

I’m a sucker for a Ginsters Cheese and Onion Pasty (not their slices as the filling is different). These pies are my take on the pasties, and they’re very good. Lovely hot, but just a good cool.