Make the pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
Roll out two thirds of the pastry and line a 9 “ pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put in fridge to chill.
Melt 2 tbsp butter in a large pan and add the onion and cabbage. Saute for a few minutes, stirring constantly. Add herbs and season to taste. Cook until the cabbage is wilted and the onions are soft. Set aside.
Add another tbsp. butter to the pan and sauté the mushrooms for 5-6 minutes,stirring.
Spread the soft cream cheese over the pastry shell. Slice the eggs and arrange in a layer over the cheese.
Sprinkle with a little chopped dill, then cover with the cabbage and onion.
Finally spread over the mushrooms and cover with the pastry.
Press the pastry together and flute edges. Cut a few short slashes in the top.
Bake at 200 C Gas 6 for 15 mins, then reduce heat to 180 C Gas 4 for a further 20 mins until the crust is a light goldebn brown