Cheese, egg and spinach deep pie

Rub 135g unsalted butter into 275g plain flour with a pinch of salt until like breadcrumbs. Set aside.

Mix together 1 beaten egg, 1tsp lemon juice and 4tbsp water. Pour into the flour and use your hands until it comes together as a soft dough. Wrap in clingfilm and leave in the fridge for 15 minutes to rest.

Make filling by frying 1 diced onion, 1 leek, 3 cloves crushed garlic until a softened. Add 225g frozen spinach or fresh and stir continuously until spinach is soft and the liquid evaporated. Use a sieve to drain off any excess liquid and allow to cool.

Beat 2 eggs with 200g unflavoured cream cheese until well combined. Add 100g mature cheddar cheese (grated), 1 tbsp chives, salt/pepper to taste and quarter tsp nutmeg. Add this to the cooled onion / spinach mixture.

Roll 2/3 of the pastry into a 30cm circle using turn roll method then use it to line a 21cm deep springform cake tin. Put the filling on top of this spreading evenly. Make 3 holes evenly to allow you to crack an egg into each hole. Roll the other 1/3 of the dough to a 24cm circle. Wet the sides with water slightly to allow sealing. Place on top of the filling mixture pressing the pastry edged to seal. Work around the side of the tin and pinch the pastry to seal. Cut a steam hole in the centre. Brush with egg and bake in a 180 fan, 200C oven for 50 minutes.