CHICKEN POT PIE WITH FILO DOUGH RECIPES

To make the pastry, cut the butter and lard into small chunks and place in a large bowl with the flour and salt. Gently rub the fat into the flour using fingertips until the texture resembles very coarse breadcrumbs. Mix in only just enough water to bind the mixture together. Lightly knead this dough until well amalgamated, dust with flour and slip into a plastic bag. Place in the fridge for 30 minutes before using.

Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly.

Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all the liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.

Lightly butter a loose-bottomed tart tin (approx. 20cm wide x 4cm deep). Roll out two-thirds of the pastry moderately thin and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness and also generously wide enough to use as a lid for the pie. Cover the base of the pie with half the onions and cover with half the grated cheese. Repeat.

Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make 3 small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate the edges of the crust with the tines of a fork.

Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40-50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20-30 minutes before unmoulding and cutting into generous wedges. Best served warm or at room temperature.

Arrange half the apple slices in the bottom of a shallow 900ml pie dish and sprinkle with the caster sugar. Arrange the cloves evenly among the apples. Cover with the remaining apple slices and add 3 tablespoons cold water.

To make the pastry, measure the flour into a bowl. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons cold water and mix to a firm dough.

Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish. Lift the dough onto the dish and trim the edges. If you like, cut the trimmings into decorative shapes, such as leaves, and lightly press onto the dough. Chill in the fridge for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the preheated oven for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the end of the cooking time, if the pastry starts to brown before the apples are cooked.

You can freeze the pie after cooking and when completely cool. Leave to defrost almost completely before reheating and serving. Uncooked homemade pastry is an excellent standby for the freezer. Pack it in separate quantities of 225g (8oz) and 450g (1lb), labelling it clearly. Defrost in the fridge or kitchen until pliable enough to roll and use.