Butter Bean and Leek Pie

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Butter Bean and Leek Pie

 

2-3 oz butter beans cooked (or one medium can)

2 large leeks, chopped

tbsp virgin olive oil

crushed clove of garlic

4 oz mushrooms, chopped

1 zucchini, chopped

1 teaspoon yeast extract

1/2 pint soy milk

veggie stock cube

large pinch mace

1-2 tbsp corn

salt and pepper

6-8 oz puff pastry (I buy it ready made)

Directions:

 

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 zucchini 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

soy 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 350F. Serve

with new

potatoes and salad.

 

 

 

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