Try to separate the potato slices as much as possible so they are all evenly distributed.

Transfer the potato mixture into the pastry lined tin, filling the corners and pressing down on the mixture so that it is tightly packed. It will seem like too much but it will cook down in the oven.

Unroll the second piece of puff pastry and lay it on top the potatoes, tucking it between the potatoes and the pastry sides.

Lightly whisk the remaining egg and brush this over the pastry. Then with a slight lifting and pulling motion, fold the pastry sides over the edges of the top layer and press down gently with a fork to seal.

Brush the pastry with egg wash.

Using a sharp knife, make six diagonal scores along the length of the top of the pie, each around 5cm long.

Sprinkle the pastry with sesame seeds.

Carefully, place the pie tin on top of the hot baking tray in the oven and bake for 30 minutes. Rotate the tin and bake for another 30 minutes until golden and cooked through. If the top of pie gets to dark too early, turn the heat down to 170ºC fan.

Use the paper overhang to lift and slide the pie out of the tin. Set the tin aside and place the pie back on to the wire rack to cool completely, about 1 1/2 hours.

Transfer to a serving bowl and stir in the remaining 30 ml olive oil.
Serve wth the potato pie.