Creamy Leek, Mushroom & Baby Pea Pies

READY IN: 35mins




  • 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.