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Begin by double baking the pie's base layer to achieve a nice crisp texture.
While the base is baking and cooling, prepare the fillings.
In a mixing bowl, combine the grated gruyere and parmesan with melted butter and breadcrumbs.
In another bowl, chop and mix your choice of herbs.
In a separate bowl, blend sour cream, Dijon mustard, minced garlic, salt, and pepper to create a flavorful sauce.
Once the pastry base has cooled, gently compress the center.
Layer the cheese mixture, followed by the chopped herbs, kimchi, slices of thick cut ham, and a generous amount of the creamy sauce on top of the base.
Sprinkle the remaining cheese and herbs over the layers.
Apply an egg wash to the edges of the pie to help seal it.
Carefully place the rolled-out pastry lid over the pie.
Brush the entire pie with egg wash and bake again until it turns a deep golden color and is fully cooked.
Once done, slice the pie and serve.