Potato and onion pie

Ingredients

• 700 g potatoes
• 2 onions (or 1 large sweet onion and twice the potato)
• 40 g vegan butter, melted
• 150 ml water
• 1 teaspoon chopped parsley
• 225 g flour, plus a little more for rolling out, for the pastry
• ¼ teaspoon baking powder, for the pastry
• 4 tablespoons olive oil, for the pastry
• About 100 ml ice-cold water, for the pastry
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of baking powder
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of black pepper

Instructions

1. For the oil pastry, mix the flour and baking powder while dry. Add the oil and work it in with your fingertips, the way you rub vegan butter into flour. Add the water little by little until you have an elastic dough.
2. Roll it into a rectangle, fold it in three, give it a quarter turn, roll it out and fold it in three again. Wrap it and put it in the fridge for 15 minutes. Repeat the rolling and two folds twice more, flouring the counter each time, with 15 minutes in the fridge in between. This way the pastry rises in layers, like a simple puff pastry.
3. Preheat the oven to 200°C (400°F).
4. Peel the potatoes and slice them as thinly as you can. Slice the onion thinly.
5. In a deep baking dish, alternate layers of onion and potato, seasoning each layer with salt and pepper. Drizzle them with the vegan butter before adding the water and parsley.
6. Roll out the pastry, cover the dish with it, seal the edges and cut a hole in the center.
7. Bake until the pastry is golden and the potatoes are tender when poked through the hole, about 55 minutes.

Nutrition facts

Approximate, per serving (about 334 g). Calculated with data from USDA FoodData Central.