Preheat the oven to 180C/350F.

You will need 4 x 1 2/3 cup capacity ramekins.

Place 1 ramekin on the puff pastry and use it as a guide to cut rounds out of the puff pastry. Cut 4 rounds.

Heat oil in large heavy based pan over medium high heat.

Add onion and garlic, and sauté for 2 minutes.

Add carrots and sauté for 1 minute. Then add mushrooms and sauté for another minute.

Add remaining Pie Filling ingredients. Let simmer for 3 minutes to bring the flavours together.

Divide the Pie Filling between the 4 ramekins. Top with puff pastry rounds and cut a small slash in each (steam vents).

Brush with egg, then place into the oven to bake for 20 to 25 minutes until the pastry is dark golden and puffed.

Remove from oven, let stand for 5 minutes before serving.