Page 138 - CMC Recipe Book

Method
For the pastry, put both flours in a bowl and rub in the margarine, using your fingertips until the mix resembles breadcrumbs. Mix in the egg and 3 tbsp of cold water. Bring the pastry together in to a ball and chill for 30 mins.
Wash and peel all the vegetables. Finely slice the onions and leeks, thickly slice the potatoes. Set aside the spring onions.
Melt the margarine in a large pan, add the onion and leeks and cook until softened. Reduce the heat. Add the sliced potatoes and thyme, cover with a lid and cook for about 20 mins, stirring occasionally until the potatoes start to break down.
Pour over the cream, stir then turn off the heat then leave to call a little.
Line a shallow tin with pastry and sprinkle on half of the grated cheese. Mix the rest of the grated cheese and 3⁄4 of the spring onion into the cream and potato miix.
Tip the filling in to the cheesy pasty base and sprinkle over the remaining spring onions and bake for 40 - 50 minutes or until the pastry is golden brown and the filling in bubbling.
Remove from the oven and rest for 10 minutes before serving.