For the filling:
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, beaten
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.