To prepare the rough puff pastry, dice the butter and place in a bowl with the flours and salt. Slowly add the water while mixing to form a dough. The dough should have squares of butter through it. Wrap in plastic wrap and place in the fridge for 30 minutes.
Remove the dough from the fridge and gently roll out on to a floured pastry mat. Roll into a rectangle about 2cm thick. Brush off any excess flour from the dough and then fold a third of the pastry in on itself & fold over the other third of the pastry to form 3 layers. Place in the fridge to rest for 30 minutes.
While the rough pastry is resting for the 2nd time, start making the shortcrust pastry. Mix together flours, salt & almond meal. Add butter and pinch into the dry ingredients or mix in a food processor. Mix in the egg. Wrap in plastic and place in the fridge for 1 hour.
Repeat step 2 twice more.
While the rough pastry is resting for the 4th time, make the meat sauce. Chop onions & garlic and cook with the mince. Add chopped mushrooms and cook for a few minutes. Add mixed herbs, tomato puree, tomato paste & pepper. Let simmer while continuing to work with the pastries.
Preheat the oven to 18o degrees C.
Remove the shortcrust pastry from the fridge and roll it flat between 2 pieces of plastic wrap to fit the bottom & sides of a 25cm pie dish. Remove top layer of plastic. Lift pastry, flip and fit into the bottom & sides of the pie dish. Remove plastic and patch as necessary.
Add pie filling to the pie dish.
Remove rough puff pastry from the fridge and roll out the pastry to fit the top of the pie. Place on the top of the pie, cut some slits in the top, and brush with egg.
Bake for 30 minutes