Method

Pre-heat fan oven to 180'c.

Make the filling by placing the butter in a frying pan with the onions & fry & stir until onions have a very slight colour, then allow to cool down to cold.

In a bowl add cheese, cream, beaten egg, cold onion & pepper, mix together well, set aside.

Use a 20 cm/9" non-stick pie tin (one with small holes in is best), grease with extra butter, place the butter & milk in a saucepan & bring to simmer then turn off the heat, in a bowl place the flour & make a well in the middle, pour the hot butter/milk into the flour & mix in with a wooden spoon until you have a smooth pastry dough, allow to cool to warm, cut 1/3 off for the lid later, with the remaining pastry roll out with a pin on a floured worktop to about 26 cm round, then lift & place in the tin with the aid of the roiling pin then push carefully into the corners of the tin, cut off any excess from the edge of the tin.

Make the glaze by putting in the oil & ground turmeric mixing together then add egg & beat together.

Take the left over 1/3 lid piece of pastry, form into a ball & roll out 22 cm circle on a floured worktop, brush the edge with the egg glaze, then do the same with the edge of the pastry in the tin, place the lid on & cut off the excess with a sharp knife around the edge, then with your thumb & forefinger crimp the edge all the way round, using a pastry brush coat the top with the egg glaze.

Bake the pie in the oven for 50 mins or until golden brown, when done take out of the oven & leave to cool to warm before eaten.