Freeform tomato and cheese pie

1.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.

2.Roll out dough between two sheets of baking paper to a 30cm round. Chill for 30 minutes.

3.In a bowl, combine tomato and onion. Season to taste.

4.Preheat oven to hot, 200°C. Place an oven tray in the oven to preheat.

5.Sprinkle tomato and onion mixture over pastry, leaving a 3cm border. Spread combined cheese and mayonnaise over vegetables. Scatter with oregano.

6.Fold pastry over filling at 5cm intervals to make a rustic case. Brush edges of pastry with egg.

7.Transfer pie to preheated tray using bottom sheet of paper. Bake for 35-40 minutes until pastry is golden brown. Serve pie in wedges with fries and salad.