A quick way to disguise a casserole as a delicious steaming pie on a cold winters night. This pastry is for a small dinner size pie topping. Double and keep any left overs for another time. If doubling, just use 1 egg and add a little more cold water to help form the pastry ball.
  1. 1 cup flour
  2. 75 gr cold butter
  3. 1 egg
  4. 1 teaspoon cold water (if necessary.)
  5. pinch of salt
  1. Blend the flour, butter and salt in a food processor for a few minutes till looking like bread crumbs.
  2. Add the egg and water and blend briefly till a ball forms.
  3. Wrap in plastic wrap.(I use my waxed cloth.)
  4. Refrigerate for 15 minutes.
  5. To use - roll out on a floured board.
  6. Cover the cold pie ingredients with the pastry overlapping the sides..
  7. Cut to the shape of the dish.
  8. Pinch the edges, connecting with the dish.
  9. Brush with milk .
  10. Bake in a hot oven 180 deg. for 30- 40 minutes.
  11. .
  1. Use a leftover boneless casserole to make this quick pie.
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