Prep 25 mins
Cook 10 mins
The creamy leek and mushroom filling of these single-serve "pies" goes well with the oven-crisped mountain bread topping.
- 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
- Preheat oven to 200C (180C fan forced).
- 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.
- 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.
- Add peas, chives and mustard. Cook another 2 minutes or until peas thaw.
- 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.
- 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.
- Bake for 10 minutes, uncovered, until mountain bread is brown and crisp. Serve.