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Cheese, potato and onion pie

The rich pastry in this cheese pie is very tender and almost melts into the filling beneath. Serve this as a meat-free main course, with some steamed greens or a big bowl of salad.

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For the cheese pastry

  • 200g/7oz plain flour
  • 75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice
  • 75g/2½oz white vegetable fat, cut into small pieces
  • 25g/1oz parmesan (or vegetarian alternative), finely grated
  • 25g/1oz mature cheddar, finely grated
  • 1 free-range egg, beaten, to finish

For the filling