Phyllo pastry, a paper-thin, crispy crust, is used in local forms all over the world.
In Austria it is the wrapping for apple strudel, in Egypt it has cream and dried fruits poured over it to make a calorie-laden pudding called Om Ali and in China it makes the famous Spring Rolls.
In this pie, the pastry encloses layers of veal, asparagus and mushrooms in a creamy sauce.
Most large supermarkets have the pastry in their freezer cabinets or look for it in delicatessens or shops selling Greek food.1.
Heat the oil in a frying-pan and fry the onion until soft.
Stir in the veal and fry for 4-5 minutes until the meat is lightly coloured.
Add the mushrooms and cook for 1 minute.
2.
Blend the Bisto Powder and the water, add to the pan, bring to the boil, stirring, lower the heat and simmer for 5 minutes.
Remove from the heat and stir in the fromage frais, ham and paprika.
Return to the heat for 1 minute; allow to bubble for 10 minutes until excess moisture has evaporated.
3.
Unroll the pastry and divide the sheets in half, cutting from the centre of one long side to the other.
Keep the sheets covered with a damp tea towel or they will quickly dry out and crack when you try to work with them.
4.
Lightly brush a shallow ovenproof dish measuring roughly 20x30 cm (8x12 inches) with oil or melted butter and line it with half the phyllo pastry sheets, brushing each sheet with oil or melted butter before adding the next.
Spoon in the veal mixture and top with the asparagus spears.
5.
Brush the pastry edges with oil or melted butter and cover the pie with the remaining pastry sheets, again brushing each one with oil or butter.
(If you have not used all the sheets in the packet the remainder can be refrozen.) 6.
Tuck the pastry into the sides of the pie.
Brush the top with oil or melted butter and score a diamond pattern with a sharp knife.
7.
Preheat the oven to 190°C/375°F/Gas Mark 5.
Bake the pie for 45 minutes or until it is a rich, golden brown.
Serve with a mixed salad