Cube butter and add to flour. * I like to add a few cubes at a time and jiggle the bowl to coat in flour so the cubes don't stick back together.

Gently rub the butter into the flour until it looks like breadcrumbs.

Add water and mix til it forms a dough ball.

Roll out and line a 20cm tin, ideally with a removable base. Leave a couple of cm overhang to allow for shrinkage. Chill for a minimum of 20mins.

Carefully put some greaseproof paper over your dough and top with dried beans or rice, just enough to weigh it down.

Bake for 15mins at 220°C. Then, remove beans and paper and bake for a further 5mins.

Meanwhile, fry onion until translucent.

Spread onion over pastry case.

Layer sausage on top. A nice layer, so there will be sausage in every bite, but not too cramped together.

Sprinkle cheese over.

Lightly whisk eggs and cream together. Add seasoning as desired. Whisk until well mixed and bubbles appear on the surface.

Pour mix into pastry case. Bake for 30mins at 180°C

Allow to cool.

Tuck in!