National Pie Week: Cheese and onion (gf) pie

Look at 'em go!  There was no stopping them diving into today's cheese and onion pie - for day 1 of national pie week.  The pastry was gluten free so that, for once, we could all share the same dinner - the gluten intolerant, the veg dodger and the veggie … oops, we lactose intolerant decided we would "pay the price" rather than miss out on the cheese pie.

Baby roast potatoes
Steamed carrots and cabbage
Baked beans

… and cheese and onion pie

Pastry

Plain flour
Salt
Butter/ butter substitute
Greek yogurt
Cold water
Soya milk (or dairy milk)

The filling

Onions, sliced
Grated cheese

It's dead easy really.

1.  Make the pastry by rubbing the fat into the seasoned flour, until it resembles breadcrumbs.  If it's too floury, add more cold butter.  If it's too sticky add a little more flour.
2.  To the "breadcrumbs" add a spoonful of greek yogurt and a splash of cold water.  Form into a dough.  Don't handle too much, it makes it go really hard.
3.  Chill for half an hour.
4.  Cut potatoes into chunks, roast in olive oil and a sprinkle of salt for 1 hour.
5.  Prep veg, put on top of a steamed.
6.  Slice onions, grate cheese.
7.  Roll out half the pastry to form the bottom of the pie.  With gf I find it easier to roll onto baking parchment, and then flip over onto the pie dish.  Often you have to neaten out the edges, and mend small breaks by smushing the pastry together.
8.  Spread a little flour in the bottom of the pie - just to stop melted cheese seeping into the bottom.
9.  Starting with a layer of cheese - layer up the pie filling cheese, onion, cheese, onion ending on cheese.
10.  Top with the other half of the pastry, rolled out.  Crimp the edges with a fork, slash the top a little to let the steam out, glaze with soya (or dairy) milk.  Bake for 30-40 minutes at 180.
11.  Turn the heat on under the vegetables and let them steam.
12.  Pop the beans into the oven to heat through.
13.  Serve, scoff … seconds all round.