Method

• 1.
  In a pan, bring stock and porcini to the boil, then simmer over medium-high heat for 20 minutes or until reduced by two-thirds.
• 2.
  Preheat the oven to 200°C.
• 3.
  Strain reduced stock into a jug. Chop porcini and set aside. Melt 25g butter in a small pan over medium heat, then add flour and cook, stirring, for 1 minute until smooth. Remove from heat, gradually stir in stock, then return to medium-low heat and simmer, stirring constantly, for 5 minutes or until slightly thickened. Stir the cream into the sauce.

• 4.
  Melt half the remaining butter in a pan over medium heat. Cook leek and thyme, stirring, for 3-5 minutes until softened, then add to the sauce. Wipe pan clean.
• 5.
  Melt the remaining butter in the pan, add porcini and Swiss brown mushrooms and cook, stirring, over medium-high heat for 3 minutes or until the Swiss browns start to colour. Stir mushrooms into the sauce, season to taste, then cool slightly.
• 6.
  Using a 350ml individual pie dish or ramekin as a guide, cut 4 pastry lids that are 3cm larger than the dish. Divide the pie mixture among 4 pie dishes. Brush the edges of the pastry lids with beaten egg, then use to top pie dishes, pressing to seal. Make a small slit in the top of each pie and brush with more beaten egg.
• 7.
  Bake for 25-30 minutes until golden and bubbling. Serve the pies with a salad.