An assortment of any cooked vegetables, such as beans, lentils, peas, turnips, carrots, celery, tomatoes or mushrooms, a good pinch of savoury herbs, and one onion finely minced and fried in 1 oz. butter or Nutter Suet, Mix this with the assorted vegetables, and add 1 gill of Béchamel Sauce (see Recipe 60). Put the mixture in a pie dish with a layer of nutmeat, roll out a piece of Scotch puff pastry (Recipe 89) 1/4 inch thick about the size of the dish, cut a small 1/2 inch strip to press round the edge as a foundation for the crust ; put the centre support in the pie dish and lay on the crust, trim round with a sharp knife and pinch a fancy border ; brush off the flour with a soft brush, and lightly brush with the yolk of an egg. Four pastry leaves may be laid on the top from corner to centre and brushed over with the egg. Bake for 15 minutes in a very hot oven, then turn it down, and bake for another half hour or until crust is well done.