Individual Flakey Pasties

For the pastry: Sift together the flour and the salt into a mixing bowl.

Work the butter with a knife until it is soft. Rub 50 g| 2oz butter into the flour and salt.

Add the water and lemon juice and mix to a fairly soft elastic dough.

Knead lightly on a floured surface until smooth.

Roll out the dough into an oblong, 3 times as long as it is wide.

Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.

Repeat the rolling and folding process until all the butter is used.

Wrap the dough in clingfilm and chill for at least 30 minutes before using.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 12 deep bun tins.

Roll out the pastry on a floured surface and cut out 12 rounds larger than the tins. Line the tins, leaving an overhang of pastry. Prick the bases with a fork and bake for about 5 minutes until just golden. Press down the bases and set aside to cool.

Cook the bacon in a dry frying pan until lightly golden. Remove from the pan and chop the baon.

Heat the butter in the frying pan and cook the mushrooms for about 5 minutes until soft. Mix with the bacon and set aside to cool slightly.

Beat together the cream and egg. Season to taste with salt and pepper.

Divide the mushroom mixture between the pies, then divide the cream mixture between the pies.

Fold in the edges around the filling, pleating them as in the photo. Brush the pastry edges with beaten egg.