Instructions: Steve the flour and salt together in a mixing bowl.

Place the butter water tomato puree and oregano together in a small saucepan. Stand the pan on the simmering plate and allow the butter to melt.

Bring to the boil and immediately pour into the flour.

Stir well until a firm dough forms.

Allow to cool slightly.

Place the dough in the centre of the tin and use your hand to mould the dough along the base and up the sides of the tin.

Crimp the edges.

Chill while preparing the filling.

Heat the oil in a medium saucepan fry the meat until brown and broken up this is best done rapidly on the boiling plate. Transfer pan to the simmering plate and stir in the celery and onions.

Season well.

Allow to cook gently for 5 minutes and then tip the meat mixture into the pre pared pastry case.

Beat together the eggs and milk and season.

Pour the egg mixture gently over the meat mixture most of this will sink into the meat.

Place directly on the floor of the roasting oven and bake for 40 minutes.

Remove the sides of the tin sprinkle the grated cheese over the top and return to the oven for a further 10 minutes until the pastry is crisp and the top golden brown. Serve hot or warm.

Farmhouse pie travels well so it is useful for picnics or for weekend lunches. The pastry is an attractive bright tomato colour.

Serves 6

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