Directions

1. 1. Preheat the oven to 200°C/400°F/ gas mark 6.
2. 2. Cut the pastry (paste) into eight equal pieces. Roll out each piece to a round, using a saucer as a guide.
3. 3. Use four rounds to line four saucers.
4. 4. Put about 5 cm/2 in water in a medium saucepan and add a pinch of salt.
5. 5. Bring to the boil and cook the broccoli for 3 minutes.
6. 6. Drain in a colander, rinse with cold water and
7. 7. Drain again.
8. 8. Divide the broccoli and cheese between the pastry-lined saucers.
9. 9. Whisk the eggs and milk with a little salt and pepper and pour over.
10. 10. Brush the edges with water and place the other pastry rounds on top, pressing round the edges with the prongs of a fork to seal and decorate.
11. 11. Brush with a little milk to glaze and bake in the oven for 15 minutes, then turn down the oven to 160°C/325°F/ gas mark 3 and continue cooking for a further 10-15 minutes until golden and the filling is set.
12. 12. Serve with pickles.