Spelt Cheese and Onion Pie

Comfort food with wholesome flair

This cheese and onion pie uses wholegrain spelt flour for a pastry that’s crumbly, nutty, and more satisfying than standard shortcrust. It holds a rich, gooey filling made from caramelised onion and melted cheese.

Easy, satisfying, and budget-friendly

The recipe uses one bowl and one pan. The pastry is simple to mix and roll. The filling takes under 20 minutes to cook. No complex steps—just proper flavour and an old-school favourite made better.

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Cuisine: British

Courses: Dinner, Lunch

Difficulty: Intermediate

Estimated Cost: $ 5

Calories: 460 kcal

Best Season: Winter, Fall

Description

A savoury British pie with golden spelt pastry and a gooey cheese and onion filling. Easy to prepare, comforting to eat, and great for any day of the week.

Ingredients

For the spelt pastry:
250 g, Wholegrain Spelt Flour
125 g, Cold Unsalted Butter (diced)
1 Medium , Egg
2 tbsp, 2–3 Cold Water
½ tsp, Fine Sea Salt
For the spelt pastry:
250 g, Wholegrain Spelt Flour
125 g, Cold Unsalted Butter (diced)
1 Medium , Egg
2 tbsp, 2–3 Cold Water
½ tsp, Fine Sea Salt

For the filling:

1 tbsp, Olive Oil
2 Medium , Onions (finely sliced)
1 tsp, Mustard Powder or Dijon Mustard
200 ml, Whole Milk
2 tsp, Cornflour (mixed with 1 tbsp water)
150 g, Mature Cheddar Cheese (grated)
50 g, Cream Cheese or Soft Cheese
Salt and Black Pepper
1 Egg, beaten (for brushing)

Instructions

1
Make the pastry: In a bowl, mix spelt flour and salt. Rub in the butter until crumbly. Add egg and cold water to form a soft dough. Wrap and chill for 30 minutes.
2
Cook the onions: Heat oil in a frying pan. Cook onions gently for 10–12 minutes until golden and soft. Stir in mustard and season with salt and pepper.
3
Make the cheese sauce: Add milk to the onions. Bring to a simmer. Stir in cornflour paste and cook until thickened. Take off heat and stir in grated cheddar and cream cheese. Let cool slightly.
4
Assemble the pie: Preheat oven to 200°C (fan 180°C). Roll out half the pastry and line a greased pie dish. Fill with cooled cheese and onion mixture.
5
Top and bake: Roll out remaining pastry for the lid. Cover the pie, crimp edges, and cut small steam vents. Brush with egg. Bake for 40 minutes until golden.
6
Rest and serve: Let sit for 10 minutes before slicing. Serve warm or cold.

Nutrition Facts

Amount Per Serving
Calories 460kcal

% Daily Value *
Total Fat 28g44%
Saturated Fat 16g80%
Cholesterol 85mg29%
Sodium 360mg15%
Potassium 250mg8%
Total Carbohydrate 30g10%
Dietary Fiber 4g16%
Sugars 4g
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store in the fridge for up to 3 days.

Freeze unbaked pie and bake from frozen for 10 extra minutes.

Use red onions for a sweeter taste.

Keywords: spelt pie, cheese and onion, savoury bake, wholegrain pastry, vegetarian pie

Tips & Variations

Customise it your way

Add herbs: A pinch of thyme or chives adds extra flavour.
Cheese swaps: Use Red Leicester, blue cheese, or a mix.
Extra veg: Add cooked spinach or roasted peppers to the filling.

Conclusion

Spelt Cheese and Onion Pie is a warming, savoury classic with a healthy edge. It’s hearty, cheesy, and satisfying—perfect for a cosy dinner or picnic slice. Give it a go and enjoy a proper bake that never disappoints.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cheese-and-onion-pie/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!