Ground Meat Pie with Mushrooms

Preheat the oven to 200°C (approximately 400°F).

Thaw 2 leaves of puff pastry; brush 1 leaf with water. Lay one leaf on top of the other. On a floured work surface, roll out pastry slightly larger than a pie dish. Line the pie plate with pastry and refrigerate.

Soak toast slices in lukewarm water, then squeeze out excess liquid and put in a bowl. Peel and finely chop onion. Rinse, trim and thinly slice mushrooms. Chop again roughly. Sauté onion and mushrooms in oil and drain off any extra liquid. Add mushrooms and onion to the bowl with the bread. Add ground meat, chopped tomatoes, whole eggs and herbs. Season with salt and pepper and mix well. If mixture seems too wet, add some breadcrumbs.

Spread meat mixture evenly over the dough. Roll out remaining dough on a floured surface into a circle that matches the diameter of the pie dish. Place on top of pie. Roll out any remaining dough and cut into decorative shapes. Fold the overhanging edge of the bottom crust over the edge of the top crust. Seal dough. Cut out a circle from the middle.