It's so easy to make, just use a basic shortcrust pastry recipe (I used this one but you could also buy ready made stuff), roll it out and line a pie tin - or even a small, oven proof plate with half of the pastry (after lightly greasing it).
Grate a LOT of cheese into the dish (I prefer cheddar), remembering that the cheese will melt so you should add extra in, just to be sure ;-) and some finely chopped onion too.
Top the pie with the second half of the pastry, crimp the edges to seal the pie and then stick a knife in the lid to allow steam to escape!
You then need to egg wash the top (that's what makes it gorgeously golden, but you can use milk if you'd prefer), before baking at a medium-high heat until the pastry is cooked and looking golden brown. The cheese and the onion always seem to be ready at just the right time when doing it like this - but if you cut your onions a bit bigger, you may need to pre-cook them a little before!
Then.... devour, yum!
This post originated at www.thebeautyscoop.co.uk