I'd give you some of mine, but, um, we ate it
Plain shortcrust pastry:
250g plain flour (the finer the better - I use 00)
65g butter, in chunks
65g Trex, in chunks
Water or other suitable liquid
small amount of salt if the butter is unsalted (put sugar in for sweet shortcrust - can't remember how much)
Filling:
80g Quorn chunks
Enough frozen veg mix to fill the pie dish half way
50g butter
50g flour
A lot of grated mature cheddar (I have no idea how much I out in, but I eat far too much hard strong cheese according to my doc
)
1-2 tsp English mustard powder
tsp dill
60ml cooking brandy (the cheapest stuff you can buy, in other words. Also known as unwanted guests brandy)
128ml double cream
128ml creme fraiche
Milk
Water
Salt and pepper to taste
Mix the flour and the chunks of butter and Trex so the fats are covered in flour, then stick in the freezer for at least 10 minutes. Put the water in the fridge.
Once you have remembered you put the flour mix in the freezer about an hour ago, take it out of the freezer and mix it til it resembles porridge (dry, not cooked!). A food processor/mixer thingy is ideal. Add salt if using.
Add the water about a teaspoon at a time until the pastry has come together. Stop mixing and form into a ball with your hands. Put in something oiled in the fridge (bowl with cover, plastic bag, clingfilm...) and leave to rest for about 20 minutes.
While the pastry is resting, put the oven on to 200c
Start frying the Quorn pieces in a tiny amount of olive oil (they take 14 minutes, set the timer for 9)
In another pan, larger than you think you need, melt the butter. When it's melted, take the butter off the heat, and mix the flour and mustard powder into it. Add enough water and milk to get a smooth, slightly runny paste. Add the cream, creme fraiche and dill; mixing all the time to get a smooth sauce. Return to the heat. Add the brandy and the cheese. Add salt and pepper to taste. Keep on heat so cheese melts. Stir from time to time so it doesn't stick.
After the Quorn has cooked for 9 minutes, add the frozen veg to the frying pan, and cook for 5 minutes, then add all the mix in the frying pan into the cheese sauce. Stir occasionally.
Flour the area you need to roll out on. Assuming a 9" pie dish, you need to roll out a 12-13" circle and a 10-11" circle. Break about 2/3 off the pastry and roll into a circle-ish about 12-13" in diameter. Lightly grease the pie dish, then line with pastry. Trim off excess, but leave at least 2" overhang. Roll out the 10-11" circle. Put filling in pastry case. Brush around edge of pastry in the pie dish (where the lid will sit) with milk or beaten egg. Put lid on pie. Trim the excess pastry, leaving enough to crimp the edges together. Brush lid with beaten egg or milk. Make two or three holes in the lid - deep enough to go into the filling, but don't push the knife all the way through.
Bake in the centre of the oven for 15-20 minutes (standing on a pre-heated baking tray if you're worried about it leaking!), or until golden on top.
Serves two (with nothing else!) or three to four with extra veg or something.