• Grease 4 pudding moulds well and place a disc of baking parchment in the base of each

To make the hot water crust pastry

• Place 175g (6oz) plain flour and 50g (2oz) plain bread flour in a bowl. Rub in 50g (2oz) butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre.
• Place the hot water 90ml (3floz) and 50g (2oz) white vegetable fat into a pan and heat until the fat melts and pour into the centre of the flour mixture. Use a knife to cut through the mixture (it’s hot) to mix to a dough. Once the mixture starts coming together use your hand to knead the dough for a minute or so until smooth.
• Divide the pastry into 5 roughly equal pieces (1 will be for the lids). Place one piece onto a lightly floured work surface and cover the other 4 with clingfilm to keep them warm.
• Roll out the piece of hot water crust pastry until you have a thick disc. Ease it into the mould. Use your thumbs to ease the pastry up the sides of the mould until it is slightly above the lip, turning the mould as you do so. Chill and repeat until all the moulds are lined.
• Roll out the remaining pastry on a lightly floured work surface. and cut out 4 circles of pastry a little larger than the tops of the mould. Place the ‘lids’ onto a baking tray or large plate and chill.

To make the filling

• Preheat the oven to 200℃ (180℃ fan)400°F/gas mark 6. Heat a little oil in a frying pan and cook 150g (5oz) Quorn pieces for about 12 – 15 minutes until nicely coloured. Add 3 chopped mushrooms and continue cooking for a further 2-3 minutes. Tip into a bowl to cool then add 75g (3oz) sweetcorn, 1 chopped orange pepper and 1 teaspoon fresh thyme leaves. Mix well and season to taste.

To assemble the pies

• Remove the chilled pastry moulds from the fridge. Carefully fill the pies with the filling, trying not to leave any large air pockets. Place the lids on top of the pies and carefully seal them by crimping the pastry with your thumb and two forefingers. With a sharp knife cut a small hole in the top of the lid.
• Using a pastry brush, paint the pastry lids with some of the beaten egg. Place the pies on to a baking tray. Place into the centre of the oven and bake for about 40 minutes.
• Remove from the oven and allow to cool for a couple of minutes. Carefully remove the pies from the moulds and place on a cooling rack.

To complete

• Make the jelly using the vegetable stock according to the packet instructions. Set over a medium heat on the hob. Allow to come to the boil. Pour the hot gel into the pies via the hole in the top of the pies. Allow it to settle before adding more if necessary.
• Set the pies aside on a cooling rack to allow them to finish cooling and the stock to set before serving, about 2 hours.