Cheese and Onion Pie
Onions - 450 g (1 lb), sliced
Shortcrust pastry - 225 g (8 oz)
Cheddar cheese - 225 g (8 oz), grated
Black pepper
Milk or egg - to glaze
METHOD
- Preheat oven to 200 °C / 400 °F / Gas
6.
- Boil the onions in water for 10
minutes. Drain.
- Roll out half the pastry and line a
900 ml (2 pint) pie dish.
- Mix the onions and remaining
ingredients and place in the dish.
- Moisten the edge of the pastry with
water. Roll out the other half of the pastry for the lid and cover the
pie with it. Press the edges well to seal. Cut a small hole in the
centre. Brush with milk or beaten egg to glaze.
- Bake for 20-25 minutes.
