This is yet another comfort food that I love to make at home. It’s quite simple and easy as long as you have pre-made/store bought shortcrust pastry and puff pastry, this is a walk in the park. A complete meal by itself, personally I prefer to start off with a light leafy salad like a Greek Salad or Panzanella without the chickpea, you don’t want to fill up to much and yet get your daily quota of greens. Hope you like this recipe, enjoy! 

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. It is based on a "half-fat-to-flour" ratio (by weight). Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or pie. You can also make it using 1:2 i.e. Fat:Flour as given in this recipe. Source: Wikipedia