Lightly cook the sliced onions in the butter. About 10 mins. on a med heat. Then let cool.

Beat the egg, stir in the grated cheese, cream, mustard, pepper and salt.

Pre-heat oven to 200deg. C.

Lay 1 x sheet of pastry on a greased oven tray or baking paper.

Spoon on the onion and cheese mixture onto the pastry square, leaving about 25mm to 30mm from the edge.

Brush on the egg wash around the edge of the pastry square and place the second pastry sheet on top.

Seal the 2 sheets of pastry by pressing down with a fork and make a steam hole in the top.

Bake for 10 mins. on 200deg. C. then reduce heat to 180deg. C and bake for another 20 mins. More or less, just keep an eye on it.

Serve warm with tomato relish, or Branson pickle, washed down with the amber nectar of your choice.

Sit back and listen to the adoration: 'Wow, did you do this?' etc. 

NOTE: The ingredients are a guide. Swap in other veges if you want.