Mushroom, Leek & Corn Filo Pies

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14 Ingredients

Number of servings

4

1teaspoons mustard powder
2tablespoons plain flour
20grams butter
3/4 cup milk
celeriac mash (to serve)
1 leek, trimmed, sliced
2 corn cobs, kernels removed
350grams small cup mushrooms, sliced
5milliliter olive oil spray
15grams parmesan cheese, finely grated
1 pinch pepper (for seasoning)
8 sheet sheets filo pastry
300grams broad beans, peeled, steamed (to serve)
1 pinch sea salt ground (to taste)

Method

Step 1 of 14

Preheat oven to 180°C.

Step 2 of 14

Place a baking tray in oven.

Step 3 of 14

Grease 4 large muffin tins.

Step 4 of 14

Heat butter in a medium frying pan over medium-high heat. When melted, add mushrooms, leek and corn.

Step 5 of 14

Cook, stirring often, for 6 minutes or until mushrooms are golden.

Step 6 of 14

Sprinkle flour and mustard over vegetable mixture and stir until well combined.

Step 7 of 14

Remove pan from heat and slowly add milk, stirring constantly.

Step 8 of 14

Return pan to heat and stir constantly until mixture comes to the boil. Reduce heat to low and add cheese. Stir until well combined. Remove from heat. Season with salt and pepper.

Step 9 of 14

Cool.

Step 10 of 14

Place one sheet of filo pastry onto a flat surface. Spray with olive oil and fold in half, short end to short end. Repeat with another sheet of pastry. Place one sheet of filo onto other prepared sheet of pastry. Place pastry over a muffin mould. Gently ease into mould.

Step 11 of 14

Fill pastry with 3/4 cup vegetable mixture.

Step 12 of 14

Lift pastry around edges of pie up and twist to seal filling and forming a money bag. Repeat with remaining filo and vegetable filling forming 4 pies.

Step 13 of 14

Spray tops of pies and place in oven on hot tray.

Step 14 of 14

Bake for 25 mins or until golden and crisp.