Pastry Dough
2 cups of all-purpose flour
1/2 cup of cold butter, cut into small pieces
2 tablespoons of cold water
Salt to taste
Filling
3 1/2 cups of shredded cheddar cheese
1/4 cup of cold butter, softened
2 large potatoes, peeled and cut into thin slices
2 large onions, thinly sliced
Salt and black pepper to taste
For brushing
2 tablespoons of milk
1 egg, beaten
Optional
Form for baking with a 10-inch diameter
Pastry Dough
2 cups of all-purpose flour
1/2 cup of cold butter, cut into small pieces
2 tablespoons of cold water
Salt to taste
Filling
3 1/2 cups of shredded cheddar cheese
1/4 cup of cold butter, softened
2 large potatoes, peeled and cut into thin slices
2 large onions, thinly sliced
Salt and black pepper to taste
For brushing
2 tablespoons of milk
1 egg, beaten
Optional
Form for baking with a 10-inch diameter
Pastry Dough
Combine the flour, cold butter, and salt
Mix until it forms a crumbly mixture
Add the cold water and knead the dough until it comes together in a ball
Wrap the dough in plastic wrap and refrigerate for 30 minutes
Filling
Melt half of the butter in a pan over medium heat
Add the onion and cook, stirring occasionally, until softened
Season with salt and black pepper to taste
Sauté the potato slices in the remaining butter until they are tender
Season with salt and black pepper to taste
Assembly
Preheat the oven to medium temperature
Grease the form with butter
Roll out two-thirds of the pastry dough on a floured surface to a thickness of about 1/8 inch
Place it in the prepared form
Spread half of the cheese over the bottom of the form, leaving a small border around the edges
Top with part of the onion and potato mixture
Repeat the layers
Roll out the remaining pastry dough to a thickness of about 1/8 inch
Place it over the filling and press the edges to seal
Beat the egg with the milk and brush the pastry with the egg wash
Bake until golden brown and serve immediately.
