February 19, 2014 - 15:09 GMT hellomagazine.com Mushroom, chestnut, stilton and cranberry pies for British Pie Week GALLERY Makes 8 pies IngredientsFor the filling: 30g butter 250g field or chestnut mushrooms, sliced 1 tsp Very Lazy chili 1 tsp Very Lazy garlic 1 tbsp finely chopped fresh rosemary 3 tbsp English Provender wild cranberry sauce 70g stilton, crumbled 100g chestnuts, crumbled 375g ready rolled shortcrust pastry 1 medium free-range egg yolk, beatenMethod Melt the butter in a frying pan. Fry the mushrooms over a high heat until soft. Add the garlic and chili and cook for another 40 seconds. Place in a mixing bowl and stir in the rosemary, wild cranberry, stilton and chestnuts. Preheat the oven to 200°C. Cut out 8 x 10cm circles from the pastry and place in a muffin tin. Place 2 tbsp of filling into each pastry case. Cut out 8 x 9cm circles and press these lids onto the pies. Brush with egg, then cut small steam holes in the lids. Bake for 15-20 minutes, until golden.