1Pre-heat Oven to Gas 6/200C/400F.
2Melt 50g of margarine in a large non-stick frying pan.
3Chop the bottom 7cm part of the spring onions roughly and sauté briefly.
4Slice the mushrooms and add to the pan.
5Continue to sauté for 5 minutes until starting to colour.
6Take off the heat and sprinkle the cornflour over.
7Once back on the hob add the Marmite and 300ml of ale.
8Cook until mushrooms begin to soften.
9Use more ale if the mixture seems too dry.
10Divide the mixture into 4 small soufflé/ceramic pie dishes.
11Cut out 4 circles of the pastry and place on top.
12Brush with soya milk and make a small hole in the top.
13Bake for 20 minutes until golden.