Quick & Easy

Creamy leek, mushroom and baby pea pies

creamy leek, mushroom and baby pea pies



1.Preheat oven to 200°C (180°C fan forced).
2.Heat oil in large saucepan, cook leek and garlic, stirring, until leek softens. Add mushrooms, cook, stirring, about 5 minutes or until mushrooms are tender.
3.Add flour, cook, stirring, 1 minute. Gradually stir in milk and stock, cook, stirring, until mixture boils and thickens slightly. Stir in peas, chives and mustard, cook about 2 minutes or until peas are tender.
4.Divide mixture among four 1¼-cup (310ml) ovenproof dishes, place dishes on oven tray. Top each with four scrunched up pieces of bread; spray bread lightly with oil.
5.Bake pies about 10 minutes or until bread is browned.

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