Mushroom and oyster pies

Traditionally a popular pie filling because they were so cheap, oysters have had a radical image change over the last century. Now people prefer to eat them raw, but in these pies their soft cooked texture and metallic taste accentuates the delicate flavours of the woodland mushrooms. These pies are another opportunity to make hot crust pastry (mushroom pork pie); it’s a joy to use with small pies but shape quickly as the hot pastry becomes less malle