Ingredients

Step by step

1. Whiz the flour, butter and a pinch of salt in a food processor until it forms crumbs (or do this by hand). Transfer to a bowl; stir in the Parmesan and cayenne pepper. Whisk the egg with 2 teaspoons cold water; add to the bowl, stir with a knife. Bring together with your hands; add another teaspoon water if it’s dry. Divide the pastry in half, shape each into discs, wrap in clingfilm; chill for at least 20 minutes. Preheat the oven to 190°C, fan 170°C, gas 5.
2. On a lightly floured surface, divide one of the pastry discs equally into 6 pieces. Roll out each to a 5mm-thick circle to line 6 x 8cm tart tins (2.5cm deep); trim the edges. Scrunch up pieces of foil or baking paper, uncrumple and line the pastry cases, and fill with baking beans (or uncooked rice). Transfer to a baking sheet. Bake for 15 minutes, then remove the baking beans and return to the oven for 5 minutes until crisp. Reduce the temperature to 180°C, fan 160°C, gas 4.
   
    
3. Roll the remaining disc of pastry into a large rectangle about 24cm x 20cm and 3mm thick. Cut into as many 10cm-long x 1cm-wide strips as you can – ideally 48, but less is fine. Chill on a lined baking sheet for 20 minutes.
   Tip

   If you’re making individual pies, you’ll need 6 tart tins measuring 8cm x 2.5cm deep. But if you prefer to make 1 large pie (serves 8), use a 23cm loose-bottomed fluted tart tin, 3cm deep. Increase the filling – use 250ml crème fraîche, 2 large eggs, 25g Parmesan, ¼ teaspoon cayenne pepper and 200g crab meat (use the same amount of chives and tomatoes). Use longer strips of pastry for the lattice and bake for 40 minutes.
4. Whisk the crème fraîche, 1 egg, Parmesan, cayenne and seasoning in a jug, stir in the chives. Divide the crab meat and Sunsoaked tomatoes among the cooked pastry cases. Pour the crème fraîche mixture on top.
5. Beat the other egg; brush over the edges of the pastry cases. Start creating a lattice on top of each using the pastry strips – brush the underside of each strip with a little beaten egg, then place on top of the pie, lightly pressing one end to the edge of the pastry case to seal. Continue adding strips (about 3 more), in the same direction then, working in the opposite direction, add the remaining 4 strips, interweaving them to create a criss-cross pattern. Press the ends of each strip to the edge of the pastry case, using a little extra egg. Pinch off any excess pastry. Repeat with the remaining 5 pies. Brush the lattice with the remaining egg.
6. Bake for 30 minutes until golden. Leave in the tins for 10 minutes before removing.