Prepare pastry; place flours, salt, lard and butter together in a food processor and blend until the lard is rubbed into the flour and resembles breadcrumbs.

With the processor running, add cold water in a slow continual stream until the flour mixture forms a ball and cleans away from the sides of the processor. Don't over process. Remove pastry ball from processor and knead for a few minutes until the dough is soft, smooth and elastic. Wrap in plastic wrap and refrigerate for 30 minutes to rest and relax the dough.

Roll two-thirds of the pastry into a circle approximately 26cm in diameter and transfer the pastry to a lightly greased ovenproof plate (which will also be used to serve the pie on).

Food 4 Life: Thursday, 26th April 2007

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