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1
Pre-heat the oven to 180 C/350 F/Gas Mark 4.
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2
Fold the pastry in two and cut out 4 rounds with a 13cm/5in cutter.
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3
Place on a greased baking sheet, and glaze.
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4
Sprinkle with sesame seeds.
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5
Place in the oven for 15 min till well risen and golden.
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6
Set aside.
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7
To make the Watercress Sauce, heat the margarine, fry the spring onions till soft.
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8
Add in the stock and simmer for 5 min.
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9
Add in watercress, boil for 15 seconds then season.
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10
Cold, then blend.
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11
To make the filling, roast the garlic cloves in the oven for about 10 min, then remove them from their skins.
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12
Set aside.
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13
Steam the asparagus and the sweetcorn.
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14
Set aside.
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15
In a saucepan, heat the margarine, sprinkle with flour and cook the roux for 2 min stirring continually.
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16
Remove from the heat and add in the soya lowfat milk.
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17
Continue stirring.
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18
Place back on the heat and stir till the sauce thickens.
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19
Stir in the wine, cook for 2 min, then remove from the heat.
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20
Mix together the pine nuts, mustard and garlic and add in to the sauce, beating constantly.
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21
Add in the parsley and the vegetables.
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22
Cut the pastry cases horizontally in half and remove the pastry inside.
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23
Spoon the vegetable mix into the pastry base and top with the pastry lids.
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24
Serve on an individual serving plate with the heated Watercress Sauce.
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25
Garnish with the parsley.
