Pre-heat oven to 170/190C. Add butter to the pan evenly (loose-based tart tins or pans). Cut a third of the pastry off each block. Use the smaller pieces to roll out the pastry, then cut circles from each piece to create the top of the pie. Now, use the remaining two-thirds of the pastry to line the tins. Make sure to leave an excess amount of pastry hanging over the edge to close it.

It’s time to mix the sausage meat with the remaining items. Add apples, thyme, and onions. Divide it into 2 portions. Place four slices of ham in each pie. Use 1 tablespoon of mustard to spread over the layer of ham. Add half of the sausagemeat to the pie and press with a spatula to even it out. Add another layer on top along with mustard. Lastly, the remaining sausagemeat goes on top to level it up.

Use the lid that you made at the very beginning and brush it with beaten egg. Now fold the excess pastry and tap it gently. Cut off the additional bits hanging out. Repeat the egg wash step once again and make a hole in the middle of the pie.

Bake for 50 minutes. Let it cool for at least 15 minutes. Then release the sides of the tin. Let it cool on the rack.

When cooled down, cut into slices before serving.