For the best quality pastry, handle it as little as possible. Work quickly and make sure the butter, eggs and water you use are cold. Don’t worry if your pastry tears – wet your fingers and pinch the torn edges together, then gently press the seam to smooth over. Be careful not to stretch the strips of pastry when weaving them across the pie dish, as they may just shrink back.
This type of pastry and the woven effect also works well with sweet pie fillings. Scatter with Demerara sugar for a tasty crunch.
If you don’t have a pie dish, you could make this in a cast-iron skillet or a sturdy, ovenproof frying pan. If your pan isn’t large enough, fry the vegetables in two batches.
You can easily substitute the flour and stock for gluten-free versions.
Pies are a great way to use up your freezer contents. Replace the carrots and peas with 250g frozen veg.