Title: Butter bean and leek pie
 Categories: None
      Yield: 1 Servings
 
      2 oz Butter beans; (or one medium
           -can) (up to 3)
      2 lg Leeks; chopped
      1 tb Virgin olive oil
      1    Crushed clove of garlic
      4 oz Chestnut mushrooms; chopped
      1    Courgette; chopped
      1 ts Yeast extract
    1/2 pt Soya milk
      1    Veggie stock cube
      1 lg Pinch mace
      1 tb Cornflour; (up to 2)
           Salt and pepper
      6 oz Puff pastry; (I buy it ready
           -made) (up to 8)
 
  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.