recipe: individual cheese and onion pies

Making these tasty little pies really is child's play, so get the kids involved.


Makes 6


500g pack of ready rolled shortcrust pastry 

180g Pilgrims Choice Mature Cheddar 

1 onion

1tbsp wholegrain mustard

3tbsp milk

Cooking time

10 minutes prep, 25 mins in the oven.

How to make it

  • Put 6 x 10cm approx mini pie tins on a baking tray. Roll out the pastry to the thickness of a £1 coin on a floured surface, and use a round cutter a few centimetres larger than the pie tins for the bases and the same size as the tins for the lids. Put pastry bases into the tins.
  • Grate the onion and Pilgrims Choice Mature Cheddar into a bowl, add the mustard and 2tbsp milk, stir well, and then fill the pie tins. Add the pastry lids and press the edges together to seal. Use a fork or a knife to make a few holes in the top of each pie.
  • Brush with milk and bake for approximately 25 minutes at Mark5/190°C until deep golden. 


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