Preheat oven to 200 deg c.

Melt butter in non stick pan. Add the potatoes and mushrooms and sauté on medium heat for about 10 minutes, stirring occasionally Add the cumin and flour mix, then gradually add the stock until the mixture boils.

Simmer until the potatoes are cooked but still firm.

Season with the pepper (don't salt as the feta cheese is salty) Cool, then add the chopped eggs and crumbled feta then place mixture in a 23 - 25cm pie or flan dish. Roll the pastry to about 7mm thickness Cut 2cm strips off the pastry and place this around the edge of the dish (on top of filling) Brush these strips with milk, then cover with the remaining pastry Trim edges, then brush top of pastry with milk.

Bake 25 to 30 minutes.