Mushroom & leek pie
- 2 medium leeks, trimmed
- 250g mushrooms, halved
- 25g butter
- 250g puff pastry
- Flour, for rolling out
- 290g can Asda Flageolet Beans, drained
- 350g pot Asda Simply Cheese Sauce
- 1 medium egg, beaten
Pre-heat the oven to 220C/200C Fan/Gas 7. Slice the leeks and put them in a pan with the mushrooms and butter. Cover and cook for 5 minutes. Remove the lid and cook, uncovered, for a further 5 minutes.
Meanwhile, roll out the pastry on a floured surface into a circle large enough to fit the top of a pie dish. Cut a 1cm-wide strip with the leftovers.
Add the beans and sauce to the veg and heat through, then put the mixture into the pie dish. Dampen the edge of the dish with water and place the pastry strip on it. Put the pastry lid on top and make a hole in the centre for the steam to escape through. Brush with beaten egg.
Bake for 15 minutes or until the pastry is golden.