Method
1. Prepare the porcini and rice
Put the dried porcini into a heatproof bowl and pour over the boiling water. Cover and leave for 20 minutes.
Meanwhile, cook the rice according to the packet instructions. Drain thoroughly.
Remove the porcini from the soaking liquid, reserving the liquid, and roughly chop the mushrooms.
2. Cook the vegetables
Spray a large non-stick frying pan with low-calorie cooking spray.
Add the onion and leek and cook for around 5 minutes until softened.
Add the garlic and chopped porcini and cook for another minute.
Add all the fresh mushrooms and cook for 5–6 minutes, stirring regularly, until softened and most of their moisture has evaporated.
3. Make the filling
Pour in the reserved porcini soaking liquid and crumble in the vegetable stock pot.
Cook for another 5–6 minutes so the liquid reduces and the mushrooms become intensely flavoured.
Stir through the cooked rice, parsley and tarragon.
Season with black pepper.
Divide the mixture between four individual pie dishes.
4. Prepare the lattice
Preheat the oven to 220°C / 200°C fan / Gas 7.
Roll the 60g pastry out slightly thinner.
Cut it into narrow strips and arrange them over the four pies to create a light lattice. You don’t need to completely cover the surface — leaving some of the mushroom filling visible keeps the pastry portion smaller.
Press the pastry edges onto the pie dishes.
Lightly spray the pastry with low-calorie cooking spray and sprinkle over the nigella seeds.
5. Bake
Place the pies on a baking tray and bake for 20–25 minutes, or until the pastry is golden and crisp and the filling is piping hot.
Serve immediately with a generous portion of broccoli, green beans or other vegetables.