Finely chop the onions and garlic before slicing up the mushrooms.

Pick the leaves off the thyme and finely chop the tarragon.

Sauté the onions in a pan with a glug of oil. Cook for 5 mins until softened, then add in the mushrooms with a big pinch of salt. Cook for 15 mins until the water has evaporated and the mushrooms start to crisp up.

Add in the garlic and cook for 1 minute until fragrant.

Add in the flour and mix well so that there are no large bits.

Combine the miso paste with 300ml of hot water, whisk until it's dissolved.

Slowly pour the miso liquid into the mushrooms, mixing well in between so the flour doesn't form lumps.

Add in the Quorn Pieces and bring to a bubble. Grate in the comté cheese and stir through the crème fraîche, thyme and tarragon.

Taste and season with salt and pepper.

Pour this into your pie dish and allow it to cool down for 20 mins.

Preheat the oven to 190°C.

Cover the pie with the puff pastry, trim the edges and crimp them with your thumb and forefinger.

Brush with egg yolk and pop into the oven for 30 mins until the pastry is puffed and golden.

Allow to cool for 30 mins, slice and serve.