Pre-heat over to 200 (180 for fan).
Add a little olive oil and the butter to a heated pan, add the Quorn pieces & season with salt and pepper.
Cook until Quorn starts to brown.
Add the spring onions, mushrooms & cook for 2 minutes.
Add the nutmeg, creme fresh, mustard & flour and give a good stir through.
Add the vegetable stock, mix through and leave to cook for around 5 minutes.
Once all cooked through transfer to a pie dish & cover with the ready roll puff pastry.
Egg wash the pastry and pop in the oven for 20 minutes.