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Bake the pie a few hours ahead and serve at room temperature. Add the eyes just before serving.
Cut off a third of the pastry and put in the fridge. Roll out the remainder to line a deep 23cm-diameter flan tin. Chill for at least 30 minutes, or until firm. Roll out the reserved pastry thinly into a large rectangle between 2 sheets of baking paper (if the paper crinkles, all the better, as it adds texture to the ‘bandages’). Chill on a baking tray. Preheat the oven to 190°C, fan 170°C, gas 5
Line the pastry case with crumpled baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the beans and paper and cook for 5-10 minutes until set and dry. Remove from the oven and reduce the temperature to 180°C, fan 160°C, gas 4.
The pie can be served either at room temperature or slightly warm, but let it cool for at least 30 minutes if serving warm.
For the mummies’ eyes, stamp little rounds from the cheese slice, using a tiny round cutter or a plain round piping nozzle. Add pairs of eyes to the top of the pie and draw on pupils with black food colouring, using a fine paintbrush or a toothpick.