Easy Cheese and Onion Pie

Cook the sliced onions until soft, then let them cool. For the microwave method, place the onions in a heatproof bowl with a splash of water, cover, and microwave on high for 8 minutes, stirring halfway through. For the stovetop method, melt the butter in a saucepan over medium-low heat and cook the onions for 10-15 minutes, stirring often, until tender but not browned.

Preheat the oven to 190°C/170°C fan/gas 5 and place a baking sheet inside to heat. Lightly beat 2 eggs in a bowl, then mix them with the cooled onions and grated cheddar. Season generously with salt and black pepper.

Unroll 1 sheet of shortcrust pastry and use it to line a pie dish, pressing it gently into the base and sides. Trim the overhang and use any scraps to patch thin spots or small tears.

Spoon the cheese and onion filling into the pastry case and smooth it evenly. Beat the remaining egg, then brush a little around the pastry rim. Lay the second pastry sheet over the top, press the edges together to seal, trim away excess pastry, and crimp the edge with your fingers or a fork. Cut a small steam hole in the center and brush the top with the remaining beaten egg.

Place the pie on the hot baking sheet and bake for 40-50 minutes, or until the pastry is deeply golden and crisp. Let it stand for a few minutes before slicing, or cool completely and serve cold.