by: Bobby McDonald
2 sheets of ready rolled puff pastry
4 red onions, thinly sliced
[optional: 3 sm or 2 lg potatoes, skinned, quartered, diced and boiled]
1lb cheddar cheese, grated
2 tbsp butter
1 egg, beaten
Preheat the oven to 400 degrees
Line a rectangular baking tin or pie dish with a sheet of puff pastry. Trim the edges if necessary.
Fill with alternating layers of the raw onions and cheese [one middle layer of potatoes - optional], seasoning with salt and ground black pepper. Top with the butter.
Cover the pie with the second sheet of pastry. Trim the edges and push down to seal.
Cut four leaf shapes from the off-cuts of the pastry. Decorate the top of the pie with the leaves and cut two small slits in the pastry to allow the steam to escape.
Brush with the beaten egg and bake for 35-40 minutes, or until the pastry is golden.
Serve with a tomato or green salad and your favorite beverage. Enjoy!