The top pastry (rough puff)
2 cups of baker’s flour
Pinch of salt
180 grams of firm butter
Half a cup of water (although you might need more)

Shortcrust pastry
2 cups of the non self-raising type of flour
1 cup of self-raising flour
Three quarters of a teaspoon of salt
185 grams of butter
A squeeze of lemon juice
Half a cup of cold water
Milk for helping seal the edges of the two pastries plus glazing

Basic tomato sauce
3 kg of tomatoes
300 gm of granny smith apples (although other varieties are fine)
250 gm of white onions
2 cloves of garlic
1 cup of white sugar (although brown is often stipulated and is good)
2 tablespoons of salt (or salt to taste)
1 red chilli
Half a tablespoon of whole cloves
Half a tablespoon of black peppercorns not crushed
1 teaspoon of curry powder (a mild type such as Clive of India works well)
Two and a half cups of white vinegar