Slices of Green Pea Pie

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg and water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water). Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

For the filling: heat the butter in a pan and cook the onion until soft. Add the lettuce and sprinkle in the flour. Pour in the stock and bring to a boil.

Add the peas and parsley and simmer gently for 15 minutes. Leave to cool slightly, then purée in a blender. Beat in the soured cream and eggs and season with salt and pepper.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 26 cm|10" flan or tart tin.

Roll out the dough on a floured surface and line the tin.

Prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10 minutes, until the pastry is pale golden. Remove from the oven, discard the beans and paper and set aside to cool.