Just cover the dried mushrooms in hot water, cover with film and allow to stand for about 15 mins. Remove from soaking water and wash under cold running water then squeeze out in a clean cloth. Chop finely. Pass the soaking water through muslin or a fine sieve to remove grit and bits.
Heat a teaspoon of butter in a pan and sweat the shallot and garlic for a few mins then add the sliced mushrooms, cook for a further few mins till they let their juices run then add the chopped re-hydrated mush. Cook out for a further 4 - 5 mins. Pour in the sherry and soaking water. Bring to boil and simmer for 8 mins. Add cream and adjust the seasoning with the lemon juice and salt and pepper.
Drain through a sieve retaining the sauce in a clean sauce pan. With the melted butter, grease a shallow mould, cut a butter strips of filo pastry lay criss cross the mould fill with the strained mush mixture then loosley fold over the filo strips to enclose the mixture. Cook straight away in the oven at temp 180c for about 8 - 10 mins. Remove from oven and mould and brush lightly with any remaining butter. Place ruffled slices of ham on a dry non stick baking sheet and flash through the oven to crispen (about 4 mins). Reheat sauce, in a pan and add the chopped chives.
To serve, spoon sauce onto plate and put a pie in centre of plate and surround with the crisp ham ruffles and serve.