In a large pan or wok, fry the sausage for five minutes on a high heat.

Add the leek, mushroom and apple and cook for a further 5 minutes.

Add the cream and cornflour and stir until the mixture has thickened then take off the heat.

Taste, add salt and pepper until you're happy with the seasoning.

Preheat oven to 180°c fan / 200°c regular.

In a mixing bowl combine the salt flour and butter by hand.

Once combined, add water (splash by splash) and work the mixture until you have a shortcrust dough.

Flour a surface and roll out the dough till 0.5cm thick

Grease a pie dish then drape the pastry over the top and gently mould to the shape of the dish.

Cut off all the excess dough and re roll to the same thickness.

Add the mixture to the pie then layer the rest of the pastry over the top.

Score and decorate the lid as you please, then brush with egg wash.

Place the pie in the oven and cook for 30minutes or until the pastry is golden brown.

Rest pie for ten minutes and serve.