|400.00 g||shortcrust pastry — frozen, defrosted|
|2.00||onion — sliced|
|410.00 g||pilchards in hot chilli sauce|
|100.00 g||cheddar cheese — grated|
|170.00 g||evaporated milk|
|2.00||eggs — extra-large|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 200 ºC (375 ºF). Spray a 22 cm pie dish with non-stick spray. Roll out the pastry to a 5 mm thickness and line the pie dish. Chill for about 20 minutes. Neaten the edges with a sharp knife and prick the base of the crust with a fork. Bake blind: Line the crust with a layer of wax paper and fill with dried beans. Bake for 10 minutes before removing the beans and wax paper. Bake for another 3-5 minutes until the crust is baked but not brown. Sauté the sliced onions in a little oil until soft. Remove from the heat and cool. Sprinkle the onions on the base of the prepared crust. Flake the pilchards lightly (do not remove the bones). Spoon over the onions together with the sauce from the can. Sprinkle with Cheddar cheese. Beat the evaporated milk and eggs together and season with salt and freshly ground black pepper to taste. Pour over the pilchards and bake for 20 minutes or until the mixture has set. Garnish with freshly chopped parsley. Serve hot.