Soak the dried mushrooms in 250ml
boiling water. Meanwhile, soften the
shallots in the olive oil and a third of
the butter for 10 mins. Add the squash
and cook for a further 10 mins until
softening, then add the garlic and herbs
and cook for 2 mins more. Set aside.
In another pan, fry the fresh
mushrooms in another third of butter
until softened. Strain the porcini,
reserving the soaking liquid, then
roughly chop and add to the cooked
mushrooms. Fry for 2 mins, then remove
from the pan and set aside.
Melt the remaining butter in the same
pan, stir in the flour for 2 mins, then
gradually stir in the stock and mushroom
soaking liquid. Bring to the boil, stirring,
and cook for 2-3 mins until thickened.
Combine the sauce with all the veg,
then transfer the mixture to a 2-litre
rectangular pie dish and cool.
Roll out the pastry on a floured surface
until big enough to cover the pie dish.
Cover the pie, trimming the excess
pastry, then wrap well in cling film.
Will freeze for up to 2 months.
To cook, defrost the pie thoroughly in
the fridge overnight if frozen. Heat oven
to 200C/180C fan/gas 6, glaze the pastry
with a little egg and bake for 30-40 mins
or until golden and hot through.