How to make dead fly pie

... because it seems some of my family needs a tutorial!


So first I start out by making some rough puff pastry. This is the recipe in my book...


Instead of rubbing the flour, butter and lard together with my fingers (I have hot hands most of the time) I cut into it, chopping the bits into smaller and smaller pieces. I do sometimes finish off by rubbing, simply because it's faster.


Once the pieces are teeny tiny, you add the water, and slightly knead and roll out the pastry. It needs to be a couple of cm thick. Then chuck a rectangle onto your baking tray. Cover with the dead flies you've been collecting over the course of the week. If flies are difficult to come by (it is nearly winter after all) then you can use raisins. We normally just use the "value" raisins for this sort of thing... but these are some crazy fat raisins that were substituted in one of my recent internet shops.


Put the second layer of pastry on top, and push it down, especially round the sides. I think my mum uses a coating of milk to help it all stick. I often forget or can't be bothered. Chop into the top layer, not all the way, diagonally so you can just see some of the "dead flies".


Cook as the pastry needs.



Leave to cool completely, then make a really thin icing glaze. (a mug full of icing sugar, then add just under a cup of water, mix until smooooooth) Pour over the top and let it set.

Chop it up into rectangles or whatever you like, and ENJOY!

My mum laughs when I make this, because this is a treat my grandma used to make with the leftover bits from making proper big pies for the whole family... I make pastry especially for this, and then use the leftovers to make jam tarts... hahahaha.