Goat’s cheese and chutney pie

1 Preheat your oven to 185 degrees.

2 Unfurl the pastry so the widest part is facing you, then put the parchment from the packet on a flat roasting tray.

3 Working quickly so the pastry stays chilled, egg-wash the edge in a 3cm band.

4 Spread the chutney in a line on the bottom third of the pastry, without touching the egg wash.

5 Lay the goat’s cheese on top of the chutney, then fleck the thyme on top.

6 Bring the top half of the pastry over the cheese to meet the bottom half, then press around the edge of the pastry so it all comes together. Seal with a fork.

7 Deftly transfer the pie on to the parchment, then brush with the egg wash evenly.

8 Bake for 20-25 minutes until crisp and golden.