Method

• Make the pastry: In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  
  
• Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened. Add the lampuki, diced tomatoes, chicken broth, oregano, thyme, salt, and pepper. Simmer for 15-20 minutes, or until the fish is cooked through.
  
  
• Roll out the pastry: Roll out the pastry on a lightly floured surface to a 12-inch circle.
  
  
• Assemble the pie: Place the pastry in a pie dish. Pour the fish mixture over the pastry.
  
  
• Crimp the edges: Crimp the edges of the pastry to seal.
  
  
• Brush with egg wash: Brush the top of the pastry with a beaten egg.
  
  
• Bake: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.
  
  
• Let cool and serve: Let cool slightly before serving.