* For a vegetarian pastry you can use all butter, but it won't be as flaky
** Or vegetarian alternative Italian hard cheese
The base can be made and left in the pie dish up to a day ahead. Top with the pastry up to 6 hours before cooking. The pastry can be prepared ahead and chilled in the fridge overnight.
Both the pastry and the pie freeze well uncooked.
This recipe is extracted from Mary Berry Everyday (BBC Books, RRP £26.00)
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