Hand-raised mushroom pie from The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free by Nicola Graimes

Ingredients

• 1 egg, lightly beaten, to glaze
• 500 g/1 lb 2 oz forestière or chestnut/ cremini mushrooms, finely chopped
• 2 tbsp thyme leaves or 1 tbsp dried
• 1 tbsp chopped rosemary
• 2 tbsp light soy sauce
• 200 g/7 oz/1⅓ cups day-old fresh breadcrumbs
• 2 carrots, finely grated
• sea salt and freshly ground black pepper
• 50 g/1¾ oz/3½ tbsp butter, cut into pieces, plus extra for greasing
• 2 tbsp crème fraîche
• 1 tsp salt
• 125 g/4½ oz vegetable fat, cut into small pieces
• 550 g/1 lb 4 oz/scant 4¼ cups plain/all-purpose flour, plus extra for dusting
• 40 g/1½ oz/2½ tbsp butter
• 25 g/1 oz/1 cup dried porcini mushrooms
• 4 garlic cloves, finely chopped
• 2 leeks, finely chopped