Tom Kerridge serves up a classic ham and mushroom pie using meaty chestnut mushrooms and short crust pastry on Tom Kerridge’s Best Ever Dishes.

Tom says: “This pie packs a big flavour punch and have a bit of culinary magic in the pastry.”

The ingredients are: 160g butter, 400g chestnut mushrooms, stalks removed, Vegetable oil, for cooking, 1 onion, diced, 60g plain flour, 250ml Ham stock, 150ml double cream, 200ml milk, 2 tablespoons Dijon mustard, 2 tablespoons white wine, 500g ham, cut into large dice and 2 tablespoons thyme leaves.

For the pastry: 600g plain flour, plus a little more for dusting, 100g mixed dried mushrooms, blitzed to a powder in a spice grinder or cleaned coffee grinder, 400g butter, chilled and cut into small cubes, 2 large eggs, lightly beaten, 2–6 tablespoons iced water and Vegetable oil, for greasing the pie dish.

To glaze the pie: 2 egg yolks, 2 tablespoons double cream, 2 tablespoons thyme leaves and 2 teaspoons flaky sea salt.

The recipe is available in Tom’s book titled: Tom Kerridge’s Best Ever Dishes, available from Amazon now.