Cheese and Onion Pie
Onions - 450 g (1 lb), sliced
Shortcrust pastry - 225 g (8 oz)
Cheddar cheese - 225 g (8 oz), grated
Milk or egg - to glaze
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.