Place the pastry lid on top of the pudding basin, moisten the edges with water, and press down to seal.

Using a sharp knife, cut a cross into the top of each pastry lid to allow the steam to escape.

With a knife, make two small holes in the centre of the pastry lid to allow steam to escape.

Cover the pudding with the pastry lid and press the edges of the pastry together to seal.

For the pastry lid, roll out the sheet of puff pastry until it is large enough to fit over the pie dish.

Place one pastry 'lid' on top of each dariole mould and press the edges together to seal using your fingers.

The crust is usually topped with a pastry lid, but is sometimes left open.

Brush the pastry 'lid' all over with a little more of the beaten egg.

-Roll out the pastry lid so that it's larger in diameter than the pie dish.

Brush the pastry lids generously all over with melted butter.