For a reasonable sized pie, made in a 22cm pie dish, enough for 6 hungry people you will need a quantity of Caramelised Onion.
Take about 750gms of Onions, peel and thinly slice.
Heat three tablespoons of olive oil in a frying pan, fry off the onions gently for about 5 minutes until softening and colouring, add 2/3 chopped fresh tomatoes and a good grind of black pepper to the pan, stir well, cover and cook for about 30 minutes until well caramelised.
Stir occasionally and to check the heat is not to hot to burn.
Uncover, if necessary, for the last few minutes to steam off any excess moisture.
Line you pie dish or plate with your favourite pastry, spread the caramelised onion on the bottom top with about 400/500gms of seasoned fresh pork mince and then finally pour over the mince 4 well beaten free-range eggs.
Finish the pie with your pastry top.
Egg the top well and cook in 180c oven for about 30 minutes.