Calories 125, Fat 7.5g, Saturates 2.2g, Carbohydrates 9.5g, Sugars 1.0g,
Protein 4.1g, Salt 0.54g
In a large frying pan, melt together the nondairy butter and olive oil and add the leeks. Cook gently until softened but not browned before adding the mushrooms and a pinch of sea salt.
Cook the mushrooms until lightly browned and most of the moisture has evaporated. Add the garlic and tofu to the pan and continue to cook, stirring frequently. Drain the porcini and add them to the pan. Reserve the soaking liquid.
Stir in the flour and cook for 2 minutes before gradually stirring in the hot stock. Allow to bubble gently until the sauce has thickened.
Add the soya cream, 4 tbsp of the mushroom liquid, mustard, chives and season generously.
Preheat the oven to 180°C (Gas Mark 4, 350°F). Unroll the pastry onto a floured surface and arrange ramekins, upside down, on top. Cut round the ramekins with a sharp knife, leaving a 1cm border around the edges.
Spoon the pie filling into each ramekin and place a pastry circle on top of each. Cut hearts or other shapes from the pastry trimmings and use these to decorate the tops.
Brush the pastry with a little soya milk and place them in a roasting tin. Transfer to the oven and cook for 30 minutes or until golden.
Place the potatoes in a large pan of salted water and bring to the boil. Cook until tender before draining well.
Add the butter to the potatoes, along with the milk and some seasoning and mash well. Once smooth, stir through the chives and beat in the extra butter until smooth and fluffy.
Serve the pies with the mash and some steamed green vegetables.
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