|Monarch tea bisk||500 Milliliter (2 Cups)|
|Milk||125 Milliliter (1/2 Cup)|
Mix Tea Bisk and milk together and stir with a fork to make a soft slightly sticky dough.
Knead gently on a lightly floured surface 8 to 10 times.
Divide in two.
Roll into 2 rounds and line a deep 9 inch (1 L) pie plate with one piece of dough.
Add cooked meat mixture and top with second round of dough.
Moisten, seal and flute edges.
Bake in preheated 425Â°F(220Â°C) oven for 10 to 12 minutes.