Heat a little oil and fry the soya for a few minutes until it starts to brown. Set aside. Clean and slice the mushrooms and cook in a little oil for s few minutes. Turn the head low and cook with a lid on until the mushrooms release juice.

Add 2 teaspoons of butter and stir until melted. Add the flour and stir, making a roux with the mushroom juice. Slowly add the milk until you have a sauce. You can mix the cornflour with a little water and add a little to the sauce to create a thicker consistency.

Add a little salt and plenty of white pepper. Add the dots chunks to the mix. Transfer to a pie dish, cover with a pastry top (prick the pastry to allow the air to escape) and bake in a medium oven for about 18 minutes.