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Ingredientes
- 2 ounce Butter beans, (or possibly one medium can) (up to 3)
- 2 lrg Leeks, minced
- 1 Tbsp. Virgin extra virgin olive oil
- 1 x Crushed clove of garlic
- 4 ounce Chestnut mushrooms, minced
- 1 x Courgette, minced
- 1 tsp Yeast extract
- 1/2 pt Soya lowfat milk
- 1 x Veggie stock cube
- 1 lrg Healthy pinch mace
- 1 Tbsp. Cornflour, (up to 2) Salt and pepper
- 6 ounce Puff pastry, (I buy it ready made) (up to 8)
Direcciones
- Serves 2-3.
- Gently heat the extra virgin olive oil in a large, deep pan. Add in the garlic and stir for about 30 seconds. Add in the leeks and cook for 1-2 min. Next add in the courgette and mushrooms - cook, stirring often, till just beginning to tenderise. Then add in the cornflour and stir for 1 minute till all the vegetables are coated. Gradually stir in the soya lowfat milk till a smooth sauce is formed. Add in 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 that you are going to cook the pie (I usually cut around the outside of the dish). Pile the mix into the dish, place the pastry on top and baste with soya lowfat milk. Cut a cross in the centre of the pastry. Bake for around 20 min (till the pastry has risen and is golden) at about 200 C. Serve with new potatoes and salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 733g | |
| Calories 1186 | |
| Calories from Fat 711 | 60% |
| Total Fat 79.34g | 99% |
| Saturated Fat 18.41g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1390mg | 58% |
| Potassium 1003mg | 29% |
| Total Carbs 101.72g | 27% |
| Dietary Fiber 9.5g | 32% |
| Sugars 7.1g | 5% |
| Protein 19.49g | 31% |
