A creamy potato and onion filling cooked with a dough that is a cross between a short crust and pizza dough.
Warm the butter and milk to room temperature. In a large bowl combine the flour, water, warmed milk and butter, salt and yeast. Mix to combine. The dough doesn't need to be kneaded but does need to be mixed well.
Cover and let rest for an hour.
Dice the onion and place it in a pan with lard or butter. Sweat an onion then add the sugar, cinnamon, nutmeg and tomato paste. Cook for 10 minutes on low or until the onions are very soft.
Roast the potatoes until very soft. Rice or mash the potatoes and add the onion mixture. Add the cheese, salt and pepper. Taste and add more cheese, salt and pepper as needed.
Roll out dough to 3mm thick. Place in a pan or on a pizza pan. Add the filling in the center and pat down to even it out. Using a fork make lines in the filling. This will create more surface area and a more crispy top. Trim the edges and fold the dough over the filling.
Preheat an oven to 500 degrees. Place the pie in the oven and bake 10-15 minutes. For the last couple minutes place the oven on broil. This will brown and the filling and crust.
Let cool and serve.