This is the sort of recipe pastry chefs tend to favor, but it doesn't require any fancy training or equipment. Just smash some butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times, for an easy layered dough that's supple but strong. It won't slump out of shape in the oven, so it can support complicated decorative techniques, but it's wonderfully buttery, so it always turns out flaky and tender, too.
Helen Jessup's vegetarian pie recipe uses Quorn Steak Strips to produce a meat-free alternative to beef and onion pie, using ale in the filling for a hearty, rustic flavour. If cooking for vegetarians, ensure that the ale you use is vegetarian-friendly.