Serves 4. Saute 1 small chopped onion in butter 2-3 mins. Add chopped wild garlic stalks, cook 1 min, set aside. Fry each type of wild mushroom separately (275g chicken of the woods, 175g dryads saddle, 100g st george's mushrooms) in butter and oil on high heat for 3-4 mins each until coloured. Combine all in pan with 250ml cream, 100ml milk, wild garlic leaves, salt and pepper. Cook 2 mins. Pour into pie dish and cool. Roll puff pastry 5cm larger than dish, press strip around rim. Add filling lid, trim, brush with beaten egg. Bake at 190C for 20-25 mins.