These light little pies should be served hot but they can be made ahead and re-heated. Serve them, if you like, as a first course; I make a cold sauce to accompany them from a can of chopped tomatoes, seasoned with a real bite of cayenne pepper (chilli powder) and
Make the filling first. Chop the celery hearts into small pieces. Peel and chop the garlic finely. Melt the butter in a largish frying-pan, add the celery and cook it over a gentle heat, stirring now and then, for 10-15 minutes, until soft. Then add the chopped garlic and the dill seeds and continue cooking for another 5 minutes. Remove the pan from the heat and stir in the flour. Then gradually stir in the milk. Put the pan back on the heat and let it bubble, stirring all the time, for about 3 minutes, until thickened. Stir in the mustard. Season to taste with salt and the cayenne pepper (chilli powder). Turn into a bowl, cover with a piece of greaseproof paper and leave on one side to cool.
Now make the pastry. Sift the flower and salt into a bowl. Holding the block of frozen butter in a cloth at one end, grate if coarsely, mixing it into the flour a bit at a time with a fork.
Then fork in the grated cheese. Finally mix in the cold water with a fork until the dough begins to stick together. Gently press it together into a ball and leave it in the fridge for 30 minutes or more.
Roll out just under three-quarters of the dough on a floured surface to about
© 1978 Josceline Dimbleby. All rights reserved.