What is a good recipe for cress pie?

* For the pastry:

* 115g/4oz plain flour

* Pinch salt

* 50g/2oz butter or margarine

* 25ml/1fl oz cold water

* For the filling:

* 1tbsp butter or margarine

* 1 onion, finely chopped

* 150g/5oz mushrooms, thinly sliced

* Large handful cress, chopped

* 2 eggs, beaten

* 150ml/¼pt milk

* Salt and pepper

Directions:

1. To make the pastry, sift the flour and salt into a bowl. Rub in the butter or margarine until the mixture resembles fine breadcrumbs. Add the water and mix lightly to form a firm dough. Knead the dough gently, but only until it binds together; if kneaded too much the pastry will be tough. Wrap the dough in greaseproof paper and chill for 30 minutes.

2. Meanwhile, make the filling. Melt the butter in a frying pan and cook the onion gently until soft and translucent. Add the mushrooms and cook for 5 minutes or until tender. Stir in the cress for a few minutes to just wilt it, then remove the pan from heat.

3. Preheat oven to 190C/375F/gas 5.

4. Roll out three-quarters of the pastry to a 23cm/9in round and use it to line a 20cm/8in flan tin. Trim the edges. Spread the onion, mushroom and cress mixture evenly over the base.

5. Mix together the eggs, milk, salt and pepper in a jug and pour over the filling.

6. Roll the remaining pastry out to a round big enough to cover the tart. Brush the edge of the pastry in the tin with a little water and lay the second round on top. Trim and crimp the edges.

7. Bake the tart in the oven for 30 minutes, or until golden brown and well risen.