Rose Elliot’s cheese and onion pie

This was more of an onion and cheese pie, than cheese and onion, as although there was a ton of cheese in it, it must have dissolved, as it didn’t come out very cheesy. Still, it tasted good, and it was quick, cheap and easy to make.


Cheese and onion pie (serves 6)
Adapted from Rose Elliot’s New Complete Vegetarian

1 tbsp oil
450g onions, sliced
1 packet of puff pastry
225g grated cheese
Freshly ground black pepper
Beaten egg or milk, to glaze

Preheat the oven to 200C/gas mark 7.
Fry the onions in the oil for about 5 minutes.
Divide the pastry in half.
Mix the onions with the cheese and seasoning, then spoon on top of the pastry. Moisten the edges of the pastry with cold water.
Use the rest of the pastry to cover the pie, pressing the edges together.
Brush with the beaten egg or milk if you want a shiny finish, then bake for 30-35 minutes or until the pastry is crisp and golden brown.

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