Mix the 15g flour with 100ml water and add to the pan. Stir around until thickened.
Season, but be light handed with the salt as you will be adding the bacon.
Stir in the chopped bacon and sweetcorn. Leave to cool a little.
Mix all the filling ingredients together
Make The Pastry
Put the 50ml oil and 100g flour in a bowl and add about 50ml water bit by bit until you have a soft dough. If you have time, the pastry will benefit by being left to rest for a few minutes. How to make pastry using oil hints. You need to add the water, otherwise, the pastry will be impossible to roll
Assemble
Roll out half of the pastry and use to line a flan dish etc big enough for two portions.
Pile in the filling mixture and top with the remaining pastry.
Top with the remaining pastry.
Bake
Bake the pie at 180C/160 fan/Gas 4 for about 30 minutes until golden
Serve
Meanwhile cook the peas. Cook the potatoes as mash, baked potato, oven wedges or any other way you would like them
Serve with the potatoes and peas.
Notes
If you have some, gravy would go well with this. This is a good base for a pie and once you have mastered it, it has many variations.You could substitute
70g chicken for the bacon
70g corned beef for the bacon
70g salmon and prawns for the bacon
Mushrooms for the sweetcorn
Onions for the sweetcorn
Add curry paste or powder
Add soy sauce and/or fish sauce
Add tomato sauce, brown sauce or tomato paste
And of course, any of the variations can also be steamed as a pudding instead of baked as a pie.
Instead of using a flan dish, put two thirds of the pastry in a one pound pudding basin, pile in the filling and top with the remaining pastry. Cover tightly with a lid or a double layer of greaseproof paper tied round the top of the basin tightly with string, and steam for about 2 hours. Can be done in a slow cooker to save fuel.
Or line the flan dish with half the pastry, pile in the mix and bake as an open topped bacon and sweetcorn tart.
Or make 2 individual 10cm pies or tarts.
Or go even smaller and make pie or tarts, jam tart sized.
I generally make a double quantity in a 20cm dish and serve it 2 days running (there are just the two of us here)