Butter Bean And Leek Pie Recipe

Name: Butter Bean And Leek Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounce Butter beans, (or possibly one medium can) (up to 3); 2 lrg Leeks, minced; 1 Tbsp. Virgin extra virgin olive oil; 1 x Crushed clove of garlic; 4 ounce Chestnut mushrooms, minced; 1 x Courgette, minced; 1 tsp Yeast extract; 1/2 pt Soya lowfat milk; 1 x Veggie stock cube; 1 lrg Healthy pinch mace; 1 Tbsp. Cornflour, (up to 2) Salt and pepper; 6 ounce Puff pastry, (I buy it ready made) (up to 8)

Servings: persons

2 ounce Butter beans, (or possibly one medium can) (up to 3)
2 lrg Leeks, minced
1 Tbsp. Virgin extra virgin olive oil
1 x Crushed clove of garlic
4 ounce Chestnut mushrooms, minced
1 x Courgette, minced
1 tsp Yeast extract
1/2 pt Soya lowfat milk
1 x Veggie stock cube
1 lrg Healthy pinch mace
1 Tbsp. Cornflour, (up to 2) Salt and pepper
6 ounce Puff pastry, (I buy it ready made) (up to 8)

1
Gently heat the extra virgin olive oil in a large, deep pan.
2
Add in the garlic and stir for about 30 seconds.
3
Add in the leeks and cook for 1-2 min.
4
Next add in the courgette and mushrooms - cook, stirring often, till just beginning to tenderise.
5
Then add in the cornflour and stir for 1 minute till all the vegetables are coated.
6
Gradually stir in the soya lowfat milk till a smooth sauce is formed.
7
Add in the stock cube, mace, yeast extract and salt and pepper to taste.
8
Stir all of these in and put to one side.
9
Meanwhile, roll out the puff pastry to a size slightly larger than the dish in that you are going to cook the pie (I usually cut around the outside of the dish).
10
Pile the mix into the dish, place the pastry on top and baste with soya lowfat milk.
11
Cut a cross in the centre of the pastry.
12
Bake for around 20 min (till the pastry has risen and is golden) at about 200 C. Serve with new potatoes and salad.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ounce Butter beans, (or possibly one medium can) (up to 3), 2 lrg Leeks, minced, 1 Tbsp. Virgin extra virgin olive oil, 1 x Crushed clove of garlic, and more.

Yes, Butter Bean And Leek Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!