Butter Bean And Leek Pie

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs			1	Servings

INGREDIENTS

2	oz	Butter beans, or one medium
		can up to 3
2		Leeks, chopped
1	T	Virgin olive oil
1		Crushed clove of garlic
4	oz	Chestnut mushrooms, chopped
1		Courgette, chopped
1	t	Yeast extract
1/2	pt	Soya milk
1		Veggie stock cube
1		Pinch mace
1	T	Cornflour, up to 2
		Salt and pepper
6	oz	Puff pastry, I buy it ready
		made up to 8

INSTRUCTIONS

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.  Posted to recipelu-digest by "bunny"
<layla696@ix.netcom.com> on Feb  27, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 16 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 178.2mg Potassium: 138mg Carbohydrates: 2.2g Fiber: <1g Sugar: <1g Protein: 1.6g