Denise's Cheese and Onion Pie (Vg)

Denise uses buttermilk instead of water in her pastry. The acidity tenderises the gluten, giving the pastry a lighter, flakier texture with subtle tang that balances the rich filling. It’s a traditional baker’s trick you won’t find in supermarket pies.

Mature cheddar has depth and sharpness that can stand up to baking. It balances the natural sweetness of the onions and ensures the filling is bold, rich, and unmistakably cheesy.

Yes – cheese and onion pie is one of Britain’s most enduring regional dishes, especially in Northern England. For generations it has been a staple of family dinners, pub menus, and bakery counters. The recipe reflects British home cooking at its best: simple, inexpensive ingredients like onions and strong cheddar cheese, turned into something hearty and satisfying when wrapped in golden pastry. Many families grew up eating it with salad or chips on the side, and for expats, it’s one of those “taste of home” foods that instantly brings back memories. Denise’s version keeps this tradition alive with the same hand-rolled pastry and mature cheddar filling you’d expect from a proper British pie.