Ingredients

230g short crust pastry
230g grated cheese
4 onions, peeled and quartered
A pinch of ground nutmeg
3 tsp Worcestershire sauce
Milk
Salt and pepper to season

Method

Cook the prepared onions in boiling water for about 15 minutes until tender, then drain and cool them before chopping them into chunks.

Divide the pastry into two equal-sized portions and use one half to line an 18cm pie dish. Cover this with the onions and half the cheese and sprinkle a little nutmeg, salt and pepper over it, along with the Worcestershire sauce.

Finish the filling by sprinkling the remaining cheese on top and use the other half of the pastry to cover the pie.

Brush the pastry lid with a little milk to glaze and make a small air vent in the middle of the pie to let steam escape. Now bake in a preheated oven (200C) for about 30 minutes, until the pastry lid is golden brown.