For the filling he just threw some cubed cooked turkey and sliced mushrooms into some white sauce and filled the pie shell with this. He consulted instructions for a sausage pie (yum!) and baked his for 10-15 minutes at 400 F, then at 350 F for another 30 minutes.
I have much to learn about photographing food, but you might be able to use your imagination to help me out.
4 oz plain flour
pinch of salt
1 oz lard
1 oz margarine
4 tsps water (approx.)
Mix flour and salt together. Cut the fat into small knobs and add it. Using both hands, rub the fat into the flour between finger and thumb tips. After 2-3 minutes there will be no lumps of fat left and the mxiture will look like fresh breadcrumbs. Add the water a little at a time, stirring with a round-bladed knife until the mixture begins to stick together. With one hand, collect it together and knead lightly for a few seconds, to give a firm, smooth dough. The pastry can be used straight away, but it's better allowed to 'rest' for 15 minutes. It can also be wrapped in polythene and kept in the refrigerator for a day or two. When the pastry is required, sprinkle a very little flour on a board or table and roll out the dough evenly turning it occasionally. The usual thickness is about 1/8 inch; don't pull or stretch it. Use as required. The usual oven temperature is hot (425 F).
We ate half of the pie with loads of steamed veg on the side and we're just pulling the other half out of the freezer to finish it off. I'm really looking forward to dinner tonight!
Do you ever have savoury pies at your house?