Sharpham Cheese & Onion Pie

In Rustic, Savour by Greg

Sharpham Cheese & Onion Pie
Sharpham Cheese & Onion Pie
This Savory Cheese and Onion Pie is a delightful blend ofcaramelized onions, gooey cheese, and a rich custard filling, all nestled in a buttery shortcrust pastry. It's perfect for brunch, lunch, or a light dinner.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people


  • 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



  • 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.
Keywords Pie, Sharpham Rustic, Sharpham Savour