ASDA part of the Wal-Mart family

• 1tbsp olive oil
• 2 x 75g packs Asda Extra Special shiitake or half 250g
• pack chestnut mushrooms, trimmed and cut in half
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 1tbsp fresh sage, chopped
• 125g peeled and cooked chestnuts, roughly chopped
• 1tsp cornflour
• 4tbsp Guinness
• 1tbsp light soy sauce
• 175g ready-made shortcrust pastry
• A little milk, for glazing

1 Preheat the oven to 190C/ Gas 5. Heat the oil in a small frying pan and add the mushrooms. Cook over a medium heat for 4 to 5 minutes, until they begin to brown. Add the finely chopped shallots and crushed garlic and cook for a further 2 to 3 minutes, until the shallots have softened. Stir in the fresh sage and roughly chopped chestnuts.

2 Blend the cornflour and Guinness together and add to the pan with the soy sauce and 200ml water. Mix well and bring to a simmer. Cook for 2 to 3 minutes, then season and remove from the heat.

3 Thinly roll out three quarters of the pastry on a floured work surface and cut out 4 x 15cm discs. Use these to line 4 cups of a 12-hole muffin tin. Roll out the remaining pastry and, using a pastry cutter, cut out 4 x 7.5cm rounds. These will be the lids.

4 Divide the mushroom mixture between the pastry cases and place the lids on top. Fold any excess pastry from the sides over the top. Brush with a little milk and bake for 20 to 25 minutes, until the pastry is cooked through and golden. Leave to cool on a wire rack for a couple of minutes before removing the pies from the tin.