🧀 Sharpham Cheese & Onion Pie: A Devon ClassicThis hearty cheese and onion pie celebrates the best of Devon’s artisan produce, showcasing the rich, buttery flavour of Sharpham Rustic and the smooth, melt‑in‑the‑mouth character of Sharpham Savour. With slow‑caramelised onions, a crisp shortcrust pastry, and a savoury custard filling, it’s a comforting dish perfect for family dinners, weekend lunches, picnics, and seasonal gatherings.Why This Cheese & Onion Pie Stands OutMade with award‑winning Sharpham cheeses crafted at the South Devon Food Hub in South Devon.Deep, aromatic flavour thanks to caramelised onions and our Red Onion, Rosemary & Thyme Marmalade.Versatile and crowd‑pleasing — delicious warm from the oven or served cold as part of a picnic spread.Easy to prepare using ready‑rolled pastry and simple, wholesome ingredients.About the CheesesSharpham Rustic- A semi-hard, mould-ripened cheese with a buttery, slightly crumbly texture and a gentle acidity that balances beautifully with sweet onions.Sharpham Savour- A smooth, meltable cheese with a rich, savoury depth, perfect for pies, gratins, and any recipe where you want a luxurious, gooey finish.Serving SuggestionsUsing both cheeses together creates a layered, complex flavour that makes this pie truly special.This pie is wonderfully adaptable. Try serving it with:A crisp green salad with mustard vinaigretteRoasted root vegetables in autumn and winterA spoonful of Sharpham chutney or marmalade for extra sweetness and aromaNew potatoes with butter and herbsA glass of wine — especially a dry white or light redIt also packs beautifully for picnics, lunchboxes, and outdoor gatherings. Make‑Ahead & Storage TipsMake ahead: Assemble the pie up to 24 hours in advance and keep refrigerated until baking.Freezing: Freeze unbaked or baked; reheat at 180°C until warmed through.Leftovers: Keep in the fridge for up to 3 days — it tastes even better the next day as the flavours develop.
Ingredients
- 2 x 320g sheets ready-rolled shortcrust pastry
- 200 g Sharpham Savour cheese grated
- 200 g Sharpham Rustic cheese grated
- 560g g large onions Skins removed and thinly sliced.
- 2 free range eggs beaten beaten
- 2 tbsp Sharpaham Red Onion Rosemary & Thyme Marmalade
- Sea Salt and pepper to taste
Instructions
Instructions:
- Preheat your oven to 190°C (375°F).
- Melt the butter in a pie dish and then brush in upward motion covering the pie dish. Then add a tablespoon of flour and move around the dish, making sure you have a light but even coating.
- Place the shortcrust pastry in a pie dish. Pressing down around the sides of the dish. Leave excess hanging over the top, as can shrink in the oven when blind tasting.
- Put a sheet of parchment paper over the top and add some dry beans
- Blind bake for 10 minutes until lightly golden
- Clean the edge of excess pastry from the pie tin. Leave to cool.
- In a saucepan, heat butter over medium heat. Add thinly sliced onions and sauté until they are caramelized, about 10-15 minutes. Set aside to cool. To add depth, I like to add a couple of spoonsful of Sharpham Red Onion, Thyme and Rosemary and Marmalade, as it’s so aromatic.
- Mix the cooled onions with the grated Sharpham Rustic and the grated Sharpham Savour cheese.
- In a bowl, whisk together 2 eggs, salt, and pepper.
- Spread the cheese and onion mixture into the pie dish.
- Pour the egg mixture evenly over the onion and cheese mixture.
- Place the second layer of pastry over the top of the pie dish, using a fork, press down to seal all edges and trim off any excess. Keep the excess add shapes to top of the pie. I used a star cutter to make mine.
- Make sure to make a small hole in the middle to ensure steam can escape.
- With excess egg from the bowl you beat them in, seal the top layer adding any shapes of pastry you like on top, brushing with egg.
- Bake in the preheated oven for 40-45 minutes or until the crust is golden brown.
- Let it cool slightly before slicing and serving.
- Or if you want to use it as a picnic, cool completely.