Butter Bean and Leek Pie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt and pepper
- 1 crushed clove of garlic
- 1 courgette; chopped
- 2 oz butter beans; (or one medium
- 1 tb cornflour; (up to 2)
- 2 lg leeks; chopped
- 1 veggie stock cube
- 1 lg pinch mace
- 1 ts yeast extract
- 1 tb virgin olive oil
- 4 oz chestnut mushrooms; chopped
- 6 oz puff pastry; (i buy it ready
- 1/2 pt soya milk
- Carbohydrate 14.0671999702707 g
- Cholesterol 0 mg
- Fat 17.4199999917156 g
- Fiber 1.34400005056538 g
- Protein 7.32479998451994 g
- Saturated Fat 2.32327999902954 g
- Serving Size 1 1 Serving (578g)
- Sodium 269.541999758568 mg
- Sugar 12.7231999197053 g
- Trans Fat 0.775499999133684 g
- Calories 240 calories
Serves 2-3. Gently heat the olive oil in a large, deep pan. Add the garlic and stir for about 30 seconds. Add the leeks and cook for 1-2 minutes. Next add the courgette and mushrooms - cook, stirring often, until just beginning to tenderise. Then add the cornflour and stir for 1 minute until all the vegetables are coated. Gradually stir in the soya milk until a smooth sauce is formed. Add the stock cube, mace, yeast extract and salt and pepper to taste. Stir all of these in and put to one side. Meanwhile, roll out the puff pastry to a size slightly larger than the dish in which you are going to cook the pie (I usually cut around the outside of the dish). Pile the mixture into the dish, place the pastry on top and baste with soya milk. Cut a cross in the centre of the pastry. Bake for around 20 minutes (until the pastry has risen and is golden brown) at about 200 C. Serve with new potatoes and salad. Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 27, 1998
