Creamy Leek, Mushroom & Baby Pea Pies

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 20 ml olive oil
• 1 garlic clove, crushed
• 400 g leeks, sliced thinly
• 300 g mushrooms, sliced coarsely
• 30 g wheat flour
• 125 ml soymilk
• 125 ml vegetable stock
• 150 g baby peas, frozen
• 7 g chives, chopped
• 20 ml coarse grain mustard
• 7 -8 sheets mountain bread
• 5 low-fat cooking spray

Recipe

• 1 preheat oven to 200c (180c fan forced).
• 2 in a large saucepan, heat oil, then add garlic and leek. cook until leek softens, stirring often. add mushrooms, cook until mushrooms soften, stirring often.
• 3 remove pan from heat, sprinkle flour evenly over and stir to distribute through mixture. return to heat for 1 minute. gradually add milk and stock while stirring, then cook until liquid parts of mixture thicken.
• 4 add peas, chives and mustard. cook another 2 minutes or until peas thaw.
• 5 line the bottom of 4-5 ramekins (1-1.5 cup capacity is ideal) with a sheet of mountain bread. the sheet will pleat as you press it into the dish, allowing the sides to come up and form a cup. distribute the leek, mushroom and pea mixture evenly among dishes, up to the top.
• 6 top each dish with additional mountain bread, torn into small pieces to form the "lid". spray mountain bread lightly with oil and place ramekins on a baking tray.
• 7 bake for 10 minutes, uncovered, until mountain bread is brown and crisp. serve.