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Ali Best
so pastry was:
175g butter
350g plain flour
Just enough water to bind.
(This was perfect for 2 pies)
Filling was frozen cooked ham/turkey and stuffing from Christmas.
I made a roux - Sweated off onions and a carrot with butter and oil, in with enough plain flour to soak up the fat, cook the flour out. Add milk - was around a pint. Bring to the boil to thicken. Big handful of chedder cheese and a spoonful of Dijon mustard, Defrosted the meat in the Aga and once the sauce was thick just stirred in and then left to cool in the fridge, with the pastry.
I use a couple of non stick cake tins, line them with the pastry, cold filling in, pastry on top and seal, egg wash, Little slits in the top.
Baked for around 45 mins/1 hour.
Let it rest for a bit once cooked so it’s easier to cut up.