Method:
Melt the butter in a saucepan over a medium-low heat and fry sliced onions for 10-15 mins, stirring frequently until softened.
Transfer the onions to a plate and leave to cool.
Peel and cut potatoes into 0.5cm slices. Simmer potatoes in water until tender.
Fold in the cheeze, onions and salt and pepper.
Mash and add Kwerky and water and mix in for creamy consistency.
Pre-heat the oven to 190C/170C fan/gas 5 with a baking sheet inside.
Unravel one sheet of pastry and use it to line a pie dish, pressing it up the side. Trim the edges and use the offcuts to patch any tears or cracks.
Spoon the filling into the pastry case, gently patting it down with the back of the spoon.
Unravel the second pastry sheet over the top, sealing the edge with your fingertips.
Trim any excess, then crimp the edge or press with a fork to fully seal.
Poke a small hole in the middle to allow steam to escape, then brush the top with a little Kwerky mixed with water to create a milk wash.
Bake the pie on the hot baking sheet in the oven for 30 mins until golden brown all over. Leave to cool for a few minutes before slicing and serving, or leave to cool completely and serve cold.
