Cheese & Onion Pie

7 Ingredients

Number of servings

1tablespoons olive oil
1 large onion, finely chopped
1 pinch salt
1 pinch freshly ground black pepper
2 eggs
200grams mature Cheddar cheese, grated
350grams ready-made shortcrust pastry

Nutrition per serving

30% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat the oven to 200°C. Heat the oil in a small pan over a low heat. Add the onion and a pinch of salt, and sweat for a couple of minutes until transparent and just starting to soften. Tip into a bowl, and leave to cool completely. Lightly beat one of the eggs, and stir into the cooled onion with the cheese. Season with salt and black pepper.

Step 2 of 3

Halve the pastry, and roll out each piece on a floured work surface. Use one of the pastry circles to line the pie tin, overlapping the edges, and fill with the cheese and onion mixture. Wet the edge of the pastry with a little water, then top with the other round of pastry. Trim away the excess, then pinch the edges together with your finger and thumb to seal. Using a sharp knife, make two slits in the top of the pie to allow steam to escape.

Step 3 of 3

Lightly beat the remaining egg to make an egg wash, and brush all over the top of the pie. Bake in the oven for 25-35 minutes until cooked and golden. Serve with a mixed salad and boiled or steamed new potatoes.