For the Pastry

  300g plain flour

  50g dried mushroom powder

  200g diced cold butter

  1 large beaten egg

  2-3tsbp water

  2 egg yolks

  2tbsp double cream

  2tbsp picked thyme leaves

  1tsp flaky sea salt

For the Pie Filling

  160g butter

  250ml ham stock

  200ml milk

  150ml double cream

  60g plain flour

  400g chestnut mushrooms (stalks removed)

  400g large diced pieces of ham

  1 onion diced

  2tsbp Dijon mustard

  2tbsp white wine

  2tbsp picked thyme leaves

To make the pastry, mix together the flour and the dried mushroom powder in a food mixer on the beater. Add the butter and mix slowly until it forms a breadcrumb-like consistency.

Add the beaten egg and 1tbsp of water. Bring together to form a dough. You may need to add a touch more water.

Once the pastry has come together, remove it from the bowl and work it together with your hands, forming a smooth pastry. Wrap it in clingfilm and leave in the fridge to rest for at least 1 hour.

To make the pie filling, melt 100g of butter on a high heat in a large frying pan.

When the butter is foaming, add the chestnut mushrooms and fry very quickly until coloured. Drain and keep to one side.

In a saucepan, melt the remaining 100g of butter and add the 60g of flour and cook out. Warm up the milk and ham stock together and slowly add them to the butter and flour mix. Whisking all the time as if you’re making a roux-based white sauce.

When thick, cook for a further 4-5 minutes.

Meanwhile, heat up the large frying pan that the mushrooms were cooked in and drizzle in a little oil.

Add the diced onion and sweat down until soft. Add the diced ham and mix the cooked mushrooms back into the pan.

Pour the mushroom, ham and onion mix into the saucepan of ham stock and stir in the mustard, double cream, white wine and picked thyme leaves. Season and place in a container to cool at room temperature.

When cool, cover and put into the fridge to set up! This will take about 1-2 hours.

Remove the pastry and on a lightly floured surface roll out 2/3rds of the pastry into a circle shape.

Brush a 22cm pie dish with a little oil and push the rolled pastry into the dish.

Pour in the pie filling, pushing it right into the edges. Roll out the remaining pastry into a circle shape that will act as a lid.

Seal around the edges with a fork and cut any excess pastry away.

Mix together the egg yolks and double cream and brush on top of the pie.

Cut a hole in the middle and sprinkle the top of the pie with the picked thyme leaves, cracked pepper and flaky sea salt.

Place the pie onto a baking tray and cook in a pre-heated oven at 190°C for 40-50 minutes until the pastry is baked and crispy. If it starts to colour too early, you can cover the top with a layer of tin foil.

Remove from the oven and leave to rest for 10-15 minutes before serving.

Whether you choose to create one large pie or individuals use the same method and ingredients list.