Cheese and Onion Pie

Slice 3 large onions into thin half-moons. Melt butter in a large skillet over medium-low heat, add the onions and cook for 10–15 minutes, stirring often, until very soft and lightly golden. Remove from the heat and let cool for 10 minutes.

Preheat the oven to 190 °C (170 °C fan) and place a baking sheet inside to heat up.

Grate the mature cheddar. Beat 2 eggs, mix them with the cooled onions and cheddar, and season with salt and black pepper.

Line a pie dish with one sheet of shortcrust pastry, pressing it into the base and sides, and trim off the excess. Spread the filling in an even layer.

Cover with the second sheet of pastry, pinch the edges to seal, trim off the excess, and cut a small hole in the centre to let steam escape.

Beat the remaining egg and brush it over the top of the pie. Place the dish on the hot baking sheet and bake for 40–50 minutes, until the crust is evenly golden.

Leave the pie to cool in the dish for 10 minutes, then slice and serve warm or fully cooled.