Step 1 Preheat the oven to 200’C/ 180’C fan/gas mark 6.

Step 2 Heat the butter in a pan and sauté the onion over a gentle heat for 5 minutes to soften.

Step 3 Turn up the heat and add the sliced mushrooms. Continue to cook until the moisture from the mushrooms has evaporated, about 5 minutes. Remove from the heat.

Step 4 Stir in the ham, mushroom sauce, chestnuts, herbs and seasoning to taste. Tip into a deep buttered, ovenproof pie dish (10” diameter) and top with puff pastry, brushed with egg. Make a few cuts in the top to allow the steam to escape during cooking.

Step 5 Bake in the oven for 45 minutes until the pastry is crisp and golden. Simply serve with some wedges of buttered cabbage.