For the hot water crust pastry: ✩ 450g (1lb) plain flour ✩ 1 tsp fine salt ✩ 175g (6oz) butter ✩ 2 egg yolks for glazing ✩ 200ml (7fl oz) water
1 Place the porcini mushrooms in a bowl and cover with boiling water. Allow to rehydrate for 15 minutes before draining and squeezing out any excess water. Place the bulgar wheat in a large bowl and cover in boiling water. Allow to stand for 30 minutes before draining. Place in a sieve and press down to remove any excess moisture. 2 Heat the oil in a large non-stick frying pan, add the shallots and garlic and fry for 5 minutes. Add the fresh mushrooms and drained porcini mushrooms and cook for 5 minutes until all of the liquid has cooked off. Combine the bulgar with the mushroom mixture and remaining ingredients. Season. 3 To make the pastry, place the butter in a pan with the water and
gently heat until the butter has melted. Sift the flour and salt into a bowl and then pour the butter and water over. Combine well and gently work into a dough. Allow to cool for 5 minutes. Preheat the oven to 180ºC/R4. 4 Divide into quarters. Roll out each quarter to line the base and sides of a jumbo muffin tin, plus a circular lid for each pie. 5 Spoon the filling into the pastry cases – they will be quite full and mounded. Brush the pastry rim with egg yolk before topping each with its pastry lid. Trim with scissors and then pinch together to seal. Cut a slit in the top for steam to escape. Bake for 1 hour. 6 Gently remove the pies from the muffin tin and then place on a baking sheet. Glaze all over with the remaining egg yolk and then return to the oven for 15 minutes to turn a tempting golden brown.