Yvonne's cheese and onion pie

In a bowl, mix the flour, salt.

Then rub in with cold butter until it looks like crumbs.

Then add the egg and water until it just comes together.

Make the mixture into a ball, wrap with cling film or beeswax paper and chill for at least 1 hour.

Meanwhile, heat up the frying pan for 2 minutes, add sliced onions and cook slow for about 10 minutes until they are all soft and caramelised.

Add the flour and stir gently.

Then pour a little milk at each time. Keep mixing and add milk until it forms into a creamy sauce.

Remove from heat and add in the cheese.

Stir until it all forms together. Add seasoning and let it cool.

Heat up the oven to 190c. On your worktop, add the pastry ball in between two sheets of baking paper and using 2/3 of the pastry, you roll out gently (this prevents the pastry to crumble). The depth of the pastry needs to like £1 coin deep when lay flat. You don't need to use baking paper but it's good to use anyway.

Line the rolled pastry with a rolling pin, and then gently place the rolled pastry inside the baking pie dish and use a serrated knife to cut out the overhanging edges.

Add the onion and cheese filling on top.

Brush the edges with egg wash (to hold the pastry together).

Roll out the 1/3 left over pastry and add this lid on top of the pie.

Seal and crimp edges. Brush with egg wash.

Then bake for 34-40 minutes until golden and crisp.