Serves 4

Ingredients
6oz/175g shortcrust pastry (see recipe page)
10oz/275g mature vegetarian cheddar cheese
2 medium onions (about 10oz/275g weight)
2 small free range eggs or 1 large egg

Method
Preheat the oven to Gas6/200C/400F and grease a 9-inch pie dish. Peel the onions and cut each into 6 segments, cook in a microwave or boil in a pan for 5 minutes. Drain and set to one side. Beat the eggs and grate the cheese

Line the dish with half of the pastry, reserving the other half for the lid.  Place half of the onions on the pastry base, followed by half  the cheese, then the rest of the onions and cheese. Pour the beaten egg over the cheese and cover with a pastry lid as normal.

Brush with milk and cook on the top shelf of the oven for 10 minutes and then move the pie down to the next shelf for a further 20 minutes until golden brown. The 20 minutes cooking time on a lower heat allows the filling to set properly and depending on your oven, you may have to reduce the gas a little to prevent burning.

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