• 8 oz (225 g) shortcrust pastry
• 12 oz (340 g) cooked sweet corn kernels
• 3 oz (84 g) ham, chopped
• 4 oz (112 g) cheese, grated (Double Gloucester works well)
• 1 oz (28 g)  butter
• 1 oz (28 g) flour
• ½ pint (285 ml) full or semi-skimmed milk
• ½ teaspoon dry mustard
• 1 tablespoon chopped parsley
• Salt and pepper
• 1 hard-boiled egg

Method:

1. Roll out two-thirds of the pastry and use to line a 8" (20 cm) pie plate.
2. Melt the butter in a pan, stir in the flour and cook for about 60 seconds.
3. Stir in the milk, then heat, stirring, until thickened.
4. Add all of the other ingredients, except the egg, and stir until warmed through.
5. Place ½ the mixture into the pastry case. Slice the egg and arrange on top. Cover with the remaining filling.
6. Roll out the remaining pastry to make a lid.
7. Dampen the edges and place the lid over the pie, sealing the edges.
8. Trim and flute the edges and decorate the top with shapes made from the pastry trimmings.
9. Brush the top with beaten egg and bake in a pre-heated oven at Gas Mark 6 (200°C/400°F) for half an hour or until golden brown.

Serves 4. Can be eaten hot or cold.