2 oz Butter beans; (or one medium
-can) (up to 3)
2 lg Leeks; chopped
1 tb Virgin olive oil
1 Crushed clove of garlic
4 oz Chestnut mushrooms; chopped
1 Courgette; chopped
1 ts Yeast extract
1/2 pt Soya milk
1 Veggie stock cube
1 lg Pinch mace
1 tb Cornflour; (up to 2)
Salt and pepper
6 oz Puff pastry; (I buy it ready
-made) (up to 8)
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.
Yields
1 Servings
