Old-fashioned Meat Pie

For the filling, soak the bread in lukewarm water, squeeze out well and put into a bowl. Peel and finely chop the onion. Clean and thinly slice the mushrooms then chop into smaller pieces. Heat the oil and sweat the onion and mushrooms. Pour off the excess liquid, then put into the bowl along the mince. Add the chopped tomatoes, eggs and herbs and season with salt and pepper. Mix well. Add a few breadcrumbs if the mixture is too moist. Spread the mince mixture evenly in the lined pie dish. Roll out the rest of the pastry as for the base and cut to fit the top of the pie. Put the lid on top of the filling and fold the overhanging pastry up over the edge of the pie. Press the edges together. Cut a circle out of the pastry in the centre of the pie. Whisk the egg yolk with the water and brush the top of the pie. Bake in the preheated oven for about 60 minutes. Cover with aluminium foil if it browns too quickly.