This is a fantastic pastry as it’s beautifully tender and requires no blind baking. The pies are equally delicious served hot, straight from the oven, or cold the next day, which makes them ideal for picnics.
To make the pastry, put the flour, salt and butter in a mixing bowl and, using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add the crème fraîche, then bring it together with a butter knife to form a dough, trying not to work it more than necessary. Wrap it in cling film and chill in the fridge for at least 1 hour, until it is firm.