Pre-heat the oven to 175 °C.
Season the guinea fowls with salt, pepper and thyme. Place them in a roasting tin and pour in red wine and water.
Bake the birds for about 45 minutes, or until done.

Transfer the guinea fowl to a plate and leave to cool. Strain the cooking juices from the roasting tin into a medium casserole pan. Whisk together heavy cream and flour and use it as a thickener for the gravy. When the guinea fowl is cool enough to handle, remove and discard the skin, then cut the meat from the bones. Chop or roughly tear into large chunks.

Heat the butter in a large frying pan, add the mushrooms and stir fry them over a high heat for 2-3 minutes until lightly browned. Pour in the the gravy and add guinea fowl meat. Spoon the mixture into four mini pie pans.

Lay the pastry on top of the pans and brush with eggs. Make small decorations with the cuttings.

Bake on 175 °C for about 20 minutes until the pastry is golden brown and crisp.
Serve.

Serve together with a green salad.