Submitted by Terence

Wholemeal shortcrust pastry from:

• 200g Wholemeal flour
• 2 tsp baking powder
• 100g butter or Stork
• 3 tbsp water

Filling:

• 350g boiled or steamed potatoes
• 450g onions
• 3 tbsp oil
• 25g butter
• 15g chopped parsley
• 100g grated strong Cheddar or similar
• 2 crushed garlic cloves
• 1 tbsp milk
• Salt and pepper to taste.

Method:

1. Roll out pastry and line six 10cm flan dishes (or one larger dish).
2. Chop and sauté the onions in the oil until soft.
3. Mix the potatoes,  onions,  half the cheese,  butter,  parsley,  garlic and milk.  Season well.
4. When cool,  fill the pastry cases.  Sprinkle with the remaining cheese.
5. Bake in oven 20minutes at 220C, 425F or gas 7 until golden, 30 minutes if using larger dish.

Variation:  replace half the potato with boiled and mashed celeriac.