A pastry crust that is simple, speedy and yum. Makes 1 pie 22.5cm pie shell.

Method

• Melt the butter with the milk in a saucepan over low heat. (Add 2 tsp sugar to dissolve if you require a sweet pastry.)
• Add sifted flour and salt and stir to form a ball.
• Press evenly into the bottom and sides of a greased pie plate
• No need to blind bake, just fill and bake until filling is set and pastry golden.

Ok, Easter is coming up so today’s recipe is a fish recipe. Fish is a bit expensive here where we live, so our fish for the week is more often than not a tin of tuna. A tin of tuna is $1.99, add the veges and egg etc and this dish is around $4.00 (maximum, I’m being generous here, will have to work it out exactly later) plus salad for a family of four or for leftovers. I love my tuna rissoles, we make enough to have on sandwhiches during the week. The recipe has been adapted from the Family Circle Cooking, A Commonsense Guide (salmon patties), although my version is quite different from what you will read in the book. I like to hide vegetables in my cooking to add to the nutritional value and bulk up the recipe to make it go further.
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