Light Cheese and Onion Pie

• onion↗3

  thinly sliced

• ready rolled shortcrust pastry↗2 x 320g sheets g
• butter↗25g g

  (optional)

• eggs↗3
• extra firm mature cheddar400g g

  grated

• steamed broccoli, for serving

  (optional)

Step-by-step instructions

1. 1

   The onion can be prepared in the microwave or on the stove. For the microwave, place the sliced onion in a heat‑proof bowl with a splash of water, cover and cook on high power for 8 minutes, stirring once halfway through. Alternatively, melt the butter in a saucepan over medium‑low heat and sauté the onion for 10‑15 minutes, stirring frequently until soft. Transfer the onion to a plate and let it cool.

2. 2

   Preheat the oven to 190 °C/170 °C with convection/gas 5. Lightly beat two eggs, then fold them into the cooled onion together with the cheese. Season to taste. Roll out one sheet of pastry and line a pie tin with it, pressing it against the walls. Trim the edges and use the leftover pastry to seal any cracks or gaps.

3. 3

   Spoon the filling into the pastry‑lined tin, gently pressing it down with the back of a spoon. Beat the remaining egg and brush it onto the exposed edge of the pastry. Roll out the second sheet of pastry on top, sealing the edges with your fingers. Trim the excess, then raise the edges or press them with a fork to fully close. Poke a small hole in the centre to allow steam to escape, and brush the top with the remaining beaten egg.

4. 4

   Bake the pie on the preheated tray in the oven for 40‑50 minutes until golden‑brown throughout. Let it cool for a few minutes before slicing and serving, or let it cool completely and serve cold. It can be stored in the refrigerator for up to four days.