Coffee-scented steak & mushroom pie

Heat the oil in a large saucepan, then cook the onion and garlic for 5 minutes. Add the mushrooms and cook over a high heat for 5 minutes more until golden and softened. Transfer to a bowl.

Preheat the oven to 200ºC, gas mark 6. Take the pastry out of the fridge. Add the lardons to the hot pan and cook for 2-3 minutes. Meanwhile, mix together the beef, flour and some seasoning. Add to the pan and cook over a medium-high heat for 3-4 minutes until lightly browned.

Return the mushroom mixture with their juices, then stir in the coffee. Bring to the boil and cook, stirring, for a couple of minutes until slightly thickened. Remove from the heat then stir in the crème fraîche and mustard and check the seasoning.

Transfer the filling to a rectangular metal pie dish or roasting tin (approx 28 x 22cm) and allow to cool slightly. Dampen the edges of the tin with water. Unroll the pastry, and lay it over the top, trimming away any excess. Firmly press the pastry edges to the tin with a fork, then decorate the top with any trimmings. Brush with milk or beaten egg, then make a hole in the centre. Bake on a baking tray for 25-30 minutes, until golden brown.