Butter Bean and Leek Pie


Ingredients (use vegan versions):

  • 2-3 oz butter beans (or one medium can)
  • 2 large leeks, chopped
  • tablespoon virgin olive oil
  • crushed clove of garlic
  • 4 oz chestnut mushrooms, chopped
  • 1 courgette, chopped
  • 1 teaspoon yeast extract
  • 1/2 pint soya milk
  • veggie stock cube
  • large pinch mace
  • 1-2 tablespoon corn
  • salt and pepper
  • 6-8 oz puff pastry (I buy it ready made)


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.


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