Place flour and baking powder in a bowl

Add the butter and fat and rub in until it resembles fine breadcrumbs

Add sufficient water to get a soft but manageable dough

Wrap the dough in clingfilm and place in the fridge for 30 minutes

Boil or steam the potatoes until tender

Chop the onions, then sauté in the oil until really soft.

Roll out the pastry and use to line six 4” (10 cm) individual tins or 1 large 8" pie dish

Combine the potatoes and onions, add the butter, parsley, 2 oz (50 g) cheese, garlic, milk, and season well to taste.

Cool, then use to fill the pastry cases.

Sprinkle with the remaining cheese and bake in the oven at 220°F C (425 Deg F/Mark 7) for 20 minutes for individual pies (or 25-30 minutes for 1 large pie), until golden.