Cheese & Onion Pie

This is a recipe I have used many times, it is easy to make and tastes good.
Preparation time 30 minutes
Cooking time 35 minutes
  • 8 oz (225g) short crust pastry
  • 4 large onions
  • 6-8 oz (225-300g) coarsely grated mature cheese
  • ½ level teaspoon grated nutmeg
  • 1 level teaspoon salt
  • Black pepper
  • ½ level teaspoons Worcestershire sauce
  • A little milk
Peel and quarter the onions and cook them in boiling water for about 15 minutes,  or until they are tender. Drain them thoroughly, and cool slightly before chopping them roughly. Divide the prepared pastry in two and roll out each half to fit a 8-9 inch (20-22cm) shallow pie tin. Line the tin with half the pastry and cover with half the cheese and onion, season with the nutmeg, salt pepper and Worcestershire sauce. Sprinkle  with the remaining cheese, and cover the pie with pastry. Seal the edges and brush the top with milk. Make a small hole in the top of the pastry to let the steam escape. Bake in a preheated oven Gas mark 6 (300F 200C) for 30 – 35 minutes.
I usually serve this  hot with new potatoes and salad. It can also be served  cold with salad. It is also good for buffets or picnics.