Step 2 : Cut a peeled brown onion lengthways into 5mm-thick slices. Place 1 large onion slice in the centre of the pastry. Step 3 : Preheat oven to 200C. Use a small, sharp knife to carefully score a circle around the outside of the slice of onion. This will help the pastry puff evenly around the onion. Brush the onion and pastry with lightly whisked egg. Bake in oven until the pastry is puffed and golden. Serve. Latest Comments I did the Beef,Stout and onion pie on this site(similar idea) and it was a hit! lmbb added this comment at 06:39am Fri 11th March, 2011 Wow - people are a bit tuff! I'd like to try the onion trick... Sarah8708 added this comment at 09:23pm Thu 3rd September, 2009 I think it looks terrible. And the onion? Yuck. Englyn added this comment at 05:22pm Thu 22nd May, 2008 I have ceramic ramekins which go nicely on a dinner plate with plenty of veggies around. A single crust pie is just healthier and easier. Plus you have the benefit of all of your pastry being perfect instead of a soggy bottom crust like I still can't avoid. Have to admit I'm not convinced about the onion slice though. Nolly added this comment at 10:21pm Thu 8th May, 2008 I agree... How do you serve this hot pot pie. I do not like this idea in resturants either. A pie is a pie is a pie say I. It has to