Celebrate British Pie Week with this delicious vegetarian pie, brimming with seasonal veg such a cauliflower & leek!
Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
Gather family and friends for a stunning lamb lunch this season.
Paul is making the most of Charlton Orchard's wonderful, local apples.