To make the pastry, in a large bowl rub together the plain flour, salt and butter with your fingertips until it looks like breadcrumbs
Add the eggs and form it into a dough, being careful not to knead it or over work it, then wrap it in cling film and put it in the fridge to chill for 30 minutes
To make the filling heat up the vegetable oil in a pan on a low-medium heat, fry the leeks and garlic until soft
Add the Quorn pieces, and let them cook for 2-3 minutes
Pour in the double cream, dried thyme, dried rosemary and salt, crumble in the vegetable stock cube too, mix everything together and let it cook for 5 minutes
Take the mixture off the heat and set aside
Pre-heat your oven to 200C Fan/425F/Gas Mark 7, grease a muffin/large cupcake tin lightly with butter and strips of baking paper
Roll about two thirds of the pastry out onto a floured surface to a thickness of around 2mm, and cut out the pie bases using a 10cm round cutter
Place the pastry bases into the muffin tray, use your fingers to press them against the bottom and sides
Roll out the remaining dough and cut out the pid lids using a 7.5cm round cutter
Fill the pastry bases with the filling, then brush the beaten egg around the edge and stick the lids on, pressing them around the sides to seal the edges, and using a fork to crimp the edges. Then use a knife to cut two small slits in the top
Brush more beaten egg over the tops of all of the pies
Bake them for 20-25 minutes until they are golden and bubbling. Remove them from the tray using the strips of baking paper to help you, and either serve immediately or let them cool and serve them cold
Store leftovers in the fridge for 2-3 days or in the freezer for up to 3 months