Butter Bean And Leek Pie Recipe

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Servings: 1

Ingredients

Cost per recipe $9.32 view details

Directions

  1. Serves 2-3.
  2. 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.
  3. 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%
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