Sift the flour into a large mixing bowl along with a pinch of salt. Add in the diced butter and gradually rub in with your fingertips until the mixture resembles fine breadcrumbs.

Once you have this add in 2 tablespoons of water and mix and mix to a firm dough.

Knead the dough briefly and gently on a floured surface. Wrap in clingfilm and set to one side.

Dice the chicken breast, slice the Chorizo sausage and mushrooms. Place all into a large frying pan along with a splash of Olive oil. Add the Tabasco and season. Gently fry for 15 mins. Drain off any excess oil and set to one side.

First make a roux. Melt the butter in the pan, adding in the flour, mustard and garlic. Once mixed together slowly add in the milk, constantly stirring and bring to the boil. Then turn the heat down and continue stirring.

Cut your ball of pastry, 1/3 and 2/3. Take the 2/3 and roll out till approx. 3mm thick. Place this in to the bottom of a metal pie dish making sure it takes the full shape. Add the pie filling into the white sauce and through mix. Then pour into the pastry lined pie dish.

Roll out the 1/3 ball of pastry to create the lid. Coat the perimeter of the pie with egg wash, this will help seal the lid. Place the on the pastry lid. Using the tongues of a fork work around the pie pressing the edge to seal and then finally trim out any excess pastry.

With the remaining egg wash glaze the whole pie lid. Make sure you place 2 small wholes in the lid to allow the steam from the filling to escape.

Place in a pre-heated oven 200oC/180oC Fan and bake for 20-30 mins or until the pastry is a rich golden brown colour.