Cheese, Potato and Onion Pie

• plain flour↗250g g

  plus extra for dusting

• rye flour↗50g g

  (or make up the weight with plain flour)

• large pinch of cayenne pepper
• onion seed1tsp tsp
• parmesan↗25g g

  or vegetarian alternative, finely grated

• cold butter↗125g g

  cubed

• egg↗1

  beaten

• butter↗40g g
• large onions3

  finely sliced

• bay leaf↗2
• thyme leaves↗1tbsp tbsp
• medium potato↗1

  (about 350g), halved lengthways and sliced

• heavy cream100ml ml
• extra mature cheddar↗150g g

  ½ grated, ½ chopped into small chunks

Step-by-step instructions

1. 1

   First, make the dough. Pour the flours into a medium bowl together with the cayenne pepper, onion seed, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles crumbs, then add half an egg and 2 tbsp cold water and bring everything together by hand. Knead a few times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both dough discs and chill in the fridge for at least 30 mins. It will keep in the fridge for up to two days.

2. 2

   Meanwhile, make the filling. Heat the butter in a saucepan over medium heat until sizzling, then add the large onions, bay leaf, thyme leaves, a large pinch of salt and a generous dash of black pepper. Stir, then cook slowly for 10 mins until the onions soften and begin to caramelise. Add the sliced medium potato, cover and cook another 8‑10 mins, stirring occasionally, until the potato is soft and starts to break down. Add the heavy cream, remove the pan from the heat and let it cool. After cooling, discard the bay leaf and stir in the extra mature cheddar.

3. 3

   Roll out the smaller dough disc on a lightly floured surface to the size of a dinner plate and transfer it to a parchment‑lined tray. Roll out the remaining dough (including any scraps) into a circle about 5 cm wider than the first. Place the filling in the centre of the smaller circle on the tray, leaving a 4 cm border. Brush the exposed edge with a little beaten egg, then cover it with the larger dough circle. Seal the edge around the filling as if forming a giant ravioli. Trim the edge for neatness, then pinch it with a knife handle or fork to seal. Brush the top of the pie with most of the remaining beaten egg and, if desired, use the scraps for decoration.

4. 4

   Preheat the oven to 210 °C/190 °C fan/gas 7. Bake the pie for 35‑40 mins until deeply golden, brushing the rest of the beaten egg halfway through. Let it cool on the tray for at least 20 mins before cutting into portions, or let it cool completely and serve cold.