2 cups self-raising flour
¼ cup grated parmesan
150g butter, chilled, chopped
1 egg yolk
2-3 Tbsp iced water
5 tomatoes, seeds removed, diced
1 small onion, finely chopped
2 cups grated cheese
½ cup mayonnaise
1-2 tsp dried oregano
1 egg, lightly beaten
Chips, salad, to serve
Process flour, cheese and butter until mixture resembles breadcrumbs. Add egg yolk and chilled water. Pulse until mixture just comes together. Turn dough onto a lightly floured surface. Knead lightly until smooth.
Roll out dough between two sheets baking paper to a 30cm round. Chill 30 minutes.
Meanwhile, in a bowl, combine tomato and onion. Season.
Preheat oven to hot, 200C. Place a tray in the oven to preheat.
Sprinkle tomato and onion mixture over pastry, leaving a 3cm border. Spread combined cheese and mayonnaise over vegetables. Scatter with oregano. Fold pastry over filling at 5cm intervals to make a rustic case. Brush edges of pastry with egg.
Transfer pie to preheated tray using bottom sheet of paper. Bake 35-40 minutes until pastry is golden brown. Serve in wedges with chips and salad.