This is such an easy recipe...I got it from my amazing Hugh Fearnley book. I have changed it slightly as I can´t eat butter so I have added lard with my vegetable fat. This makes it fattier which is what is needed in this recipe. We have used this pastry to make onion pie and beetroot pie too. I also used it for apple pie which turned out delicious.

150g of plain flour
100g fat (I use half margarine and half can use all butter)
Pinch of salt
Iced water to mix

Make sure the fat is hard, I put my margarine in the freezer for about 30 mins before using.

Put all the dry ingredients into a bowl.
Chop up the fat into small pieces
Add the water and mix. It should make a soft but not sticky dough.
Wrap and put in the fridge.

This pastry needs to stay cold before use so you must put it in the fridge. You can double the quantity as it freezes well raw or cooked.