Hi Miss Wiggle,
Here's a recipe I use:
Pastry:
8oz plain flour, sieved
4oz margarine
pinch of salt
water
Add salt to the flour into a bowl. Rub margarine into the flour until it resembles fine breadcrumbs. Pour in water gradually, stirring the mix with a knife until it comes together. Using your hands roll pastry into a ball, make sure it's not to moist or dry, it should have an elasticy texture. Wrap in clingfilm and chill in the fridge for half an hour or so.
Filling:
Chicken breasts, diced or in chunks
Mushrooms, sliced
Peas (optional)
Mixed herbs/spices (optional)
Stock or gravy
Fry the chicken off for about 5-10 mins then add the mushrooms. Cook for a further 2 mins. Add peas or any veg of your choice and cook for a further 5 mins.
Roll out pastry for base and top. Wipe the tin round with margarine to prevent the pastry from sticking. Line your tin with the pastry. For best results cook the pastry blind to prevent the bottom from going soggy. To do this, once you've lined youtr tin with the pastry put some greaseproof paper in the tin moulding the shape and covering all the pastry. Use some baking beans or flour and empty on top of the paper to make sure the base is all flat. Cook in the oven on Gas Mark 7/220C for about 10 mins or ubtil the pastry is golden.
Remove from oven and discard paper and flour (beans can be kept). Fill with the chicken mixture and cover with a nice thick chicken stock or gravy. Place pastry lid on and seal edges with beaten egg or milk. Use this to glaze the top and cook in the oven for about 30 mins or until golden.
Serve with boiled potatoes and veg.
Enjoy!!!!