Ingredients

225g (8oz) Cheshire Cheese

450g (1lb) Onions
225g (8oz) Shortcrust Pastry
1 tsp Mustard
Black Pepper
Egg

1. Preheat oven to 200°C; 400°F: Gas 6.
2. Boil the sliced onions in water for 10 minutes and drain.
3. Roll out half the pastry and line a 900 ml (2 pint) pie dish.
4. Mix the onions grated cheese and mustard and place in the dish.
5. Roll out the other half of the pastry for the lid and cover the pie       with it.
6. Moisten the edge of the pastry with water, sealing the edges well.
     Cut a small hole in the centre to allow stem to escape.
      Brush with milk or beaten egg to glaze.
7. Bake for 20-25 minutes.