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1
Preheat oven to 375F (190C).
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2
Line an oven tray with baking paper and set aside.
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3
Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.
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4
Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
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5
Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
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6
Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
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7
Lay one sheet of pastry on the prepared baking tray.
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8
Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
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9
Lightly brush the border with some of the second beaten egg.
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10
Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
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11
Press and seal the edges well.
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12
Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
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13
Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
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14
Cook a further 20-25 minutes or until pastry is crisp and golden brown.
