Cheese and onion pie

How to make Cheese and onion pie recipe - Use a mixture of cheese for the filling if you like half Cheddar, along with a crumbly light cheese such as Cheshire or Caerphilly is a good combination. Tarte fromage et l'oignon recette

Special equipment • 8-9in (20-23cm) round pie pan

SERVES 4

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
sea salt and freshly ground black pepper
2 large eggs
1 cup shredded sharp Cheddar cheese
2 sheets prepared dough for an 8–9in (20–23cm) pie

Method:
1 Preheat the oven to 400°F (200°C). Heat the oil in a saucepan over low heat. Add the onion and a pinch of salt, and cook for a couple of minutes until translucent and just starting to soften. Scrape into a bowl and leave to cool completely. Lightly beat 1 of the eggs, and stir into the cooled onion. Stir in the cheese and season with salt and pepper.

2 Roll out one piece of pastry on a floured work surface. Use it to line a 8-9in (20-23cm) round pie pan, folding over the edges, and fill with the cheese and onion mixture. Moisten the edge of the pastry with a little water, then top with the other circle of pastry. Trim away the excess, then pinch 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.

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.

Cheese and onion pie