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Cheese and Onion Plate Pie

10 Portions

Potatoes (Peeled and ¼) 1kg

Onions 500g

Cheddar Cheese 300g

Shortcrust Pastry (as per FFT recipe) 700g

Beaten Whole Egg 1

Margarine 20g

Salt and Pepper To taste


50 Portions

Potatoes (Peeled and ¼) 5kg

Onions 2.5kg

Cheddar Cheese 1.5kg

Shortcrust Pastry (as per FFT recipe) 3.5kg

Beaten Whole Egg 3

Margarine 100g

Salt and Pepper To taste


100 Portions

Potatoes (Peeled and ¼) 10kg

Onions 5kg

Cheddar Cheese 3kg

Shortcrust Pastry (as per FFT recipe) 7kg

Beaten Whole Egg 5

Margarine 200g

Salt and Pepper To taste


  1. In a pan of cold, salted water bring the potatoes to the boil, drain and mash with margarine, salt and pepper
  2. Fry the onions, sliced, until translucent and slightly golden, fold through mash
  3. Add the cheese to the potato
  4. Allow to cool slightly
  5. Using lightly greased plates, line each one with pastry and prick with a fork
  6. Add the filling
  7. Top with pastry
  8. Brush with egg
  9. Cook at 170 for 30 minutes or until browned on top and piping hot throughout
Key Points

Wheat, Milk, Eggs