This is a bit of an experiment but I wouldn't dare attempt a traditional pie. You'll know what I mean if you've ever had or ever get to try Wendywoo's shortcrust!
Oven pre-heated to 180* and a suitable shallow dish found. Three sheets of pastry draped across the dish in different directions so it looks a bit like an exploding hexagon and gently pressed into the dish with the end bits spread out round the edge. Each layer was liberally dotted with olive oil on a pastry brush. The stew was spooned in and half a sheet of pastry placed on top. All the edges were then folded in. No need to be careful as the best bit about filo pastry is the little burnt bits on the top. The top was brushed with a little oil and then in the oven for about 30 - 35 minutes or so. It needs to be golden brown and heated right through.
When done remove from the oven and leave to cool slightly. We're having ours with Anya potatoes and English asparagus.
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