Creamy Leek, Mushroom & Baby Pea Pies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 5 |
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The creamy leek and mushroom filling of these single-serve pies goes well with the oven-crisped mountain bread topping. Ingredients:
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 |
Directions:
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.
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