Hungarian-Style Baked Potato Pie | Flaky Rustic Onion Pie

Dice the cold butter, then rub it into the all-purpose flour and salt until crumbly. Add a whole egg (and 1-2 tablespoons of cold water if needed), and quickly knead into a shortcrust dough. Wrap in cling film and chill in the refrigerator for 30 minutes.

Peel the potatoes, cut them into small cubes, and boil in lightly salted water until tender, about 15-20 minutes, then drain thoroughly and coarsely mash while still warm.

Melt the lard in a pan, add the finely chopped onion, and sauté until nicely golden and caramelized. At the end, stir in the minced garlic, and remove from the heat.