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Preheat your oven to 200C conventional (180C fan forced).
Lay one sheet of puff pastry on a parchment lined baking tray and spread the dijon onto it leaving a 2cm clean edge.
Lay half the ham on the mustard, leaving the edges clean.
Sprinkle the cheese over the ham and then dot the miso onions on top of the cheese around the entire pie.
Finish with the remaining ham, again, keeping the edges clean.
Brush that edge with some of the egg yolks which will act as our glue to keep this sealed.
Lay the other slice of puff pastry on top of the ham and use the tines of a fork to press down the edges and seal this pie shut.
Brush the entire top of the pie with the remaining egg wash and then sprinkle the “everything” sprinkle on top.
Cut an “X” in the centre of the pie and place into the oven to bake for 15 minutes.
After 15 minutes, reduce the temperature to 180C and continue baking a further 25 minutes until the crust is deeply golden.
Allow to cool for about 10 minutes before cutting into 6 pieces and serving.