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1
Preheat oven to 200c 400f gas mark 6.
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2
Cut half of one pack of pastry and roll into a rectangle about a 20p coin of thickness (for non-english people this is about 2cm) and 28cmX28cm on a lightly floured surface.
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3
Lay onto a greased baking sheet and prick well with a fork.
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4
Bake the pastry case for about 10 or 15 mins until golden brown and and crisp.
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5
Leave to cool.
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6
Meanwhile melt the butter (I did this in a bowl in the microwave) and add the crushed garlic then allow to cool slightly.
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7
Then mix the butter/garlic with the cheese and bread crumbs.
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8
Scatter half the cheese mixture onto the cooked pastry base leaving a border of at least 2.5cm.
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9
Sprinkle over the roughly chopped ham, soured cream and chives.
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10
Tip the remaining cheese mixture over evenly and sprinkle with the lemon juice.
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11
Season with salt and pepper.
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12
Roll out the rest of the pastry into a size 5cm larger than the pastry base (on all sides).
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13
Use the beaten egg to glaze the edges of the base and then place the newly rolled pastry square over the top of the pie.
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14
Push down the edges and trim to fit then scallop the edges with a knife.
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15
Glaze the top with egg.
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16
Bake for around 25-30 mins until golden brown and crisp then serve.
