Heat your oven to 190 degrees. Then in a large frying pan add on tablespoon on the avocado butter, throw in the red onion and garlic and sauté.

Chop the exotic mushrooms and add to the pan too keep stirring.

Meanwhile in a separate bowl, add the flour and gradually pour in the two oils, mixing with a fork, slowly add the cold water, not putting it all in one go, it depends on the moisture in the air etc how much you need! The pastry needs to be slightly sticky for it to roll out.

When it comes together wrap with cling film, place it in the back of the fridge whilst the mushroom mixture is cooking.

Once softened pour in the white wine, mustard and a sprinkling of vegetable bullion.

Add some thyme leaves and put in the whole portobello mushrooms in to soften too.

Throw in the baby spinach and mix well, leave to keep warm set aside, then allow it cook!

Using a floured surface, cut the pastry in half and roll out one side. Moving the pastry so it won’t stick!

Careful gold in the pastry, patching it up with some remaining pastry if needed and a bit of the butter so it’s sticks properly.

Fork the bottom the the pastry. Then add some baking parchment, and some baking beans. Place into the oven for 20 minutes. Then lift out the baking beans and place back into the oven for another 10 - 12 minutes! Until the base is cooked. Then lift out.

Now layer up the mixture, on the base place the whole mushrooms first then the rest of the mixture.

Roll out the rest of the pastry, cut a lid to fit. With some of the off cuts, using the butter stick a thin piece to the cooked pastry, this makes a seal. Then add on the lid. Pinch the sides, decorate it however you like. Put some air holes in the lid with a knife.

Place in the oven until it’s golden brown, mine took 25 minutes!