Cheese and Onion Pies

A delicious vegetarian version to shake things up.



  • 2 sheets of ready-rolled savoury short crust pastry
  • flour for dusting
  • 8 eggs
  • 100ml milk
  • salt and freshly ground black pepper
  • 1 tsp mustard powder or sauce
  • 5 spring onions, finely sliced
  • 250g cheese, grated
  • 1 tsp mixed dried herbs or
  • 2 tbsp fresh, chopped
  • 3 tbsp breadcrumbs


Preheat oven as directed by pastry packet.

This recipe will make either 6 individual or 1 large family pie. Lightly grease your tin(s).

Cut the pastry to size and line your dish(es). If necessary, lightly roll the pastry out on a floured surface if you need to fit it to a larger dish – you want it to be around 3 – 4mm thick.

In a deep bowl, whisk the eggs and milk lightly. Season. Add the mustard, onions, 3/4 cheese – save some for the pie tops – and herbs.

Carefully fill your cases/tin. Sprinkle with equal amounts of breadcrumbs and the remaining cheese.

To catch any drips, pop on a baking tray and into the oven.

Cook until pastry is golden and the egg puffy and firm to touch.

Stand for as long as you can before devouring.

Serve: as savouries with sauce. Chips for dinner. Salad for lunch.