I have plain flour (thanks, Farmfoods) and I have a block of butter, and I have a bunch of leftover roast veg and gravy which I'm thinking I can turn into a pie or pasties.
However, I have NEVER been any good with pastry. Even my shop bought puff pastry only puffs round the edge and my shop bought shortcrust pastry is only short round the edge - and, as we know, no one likes a soggy bottom.
Who's got a top tip to share? I can do the cold ingredients and cold surface. Don't have a magi mix, but, I do have a electric mixer thing. I suspect my mistakes are to do with thickness and oven temp?