TAKES 45MINS SERVES 4
400g mushrooms, sliced 1 leek, sliced
1tbsp oil 1tbsp plain flour ⁄2tsp dried
1 tarragon 100ml white wine 410g can condensed mushroom soup 125g peas 1tbsp mustard 400g puff pastry 1 egg, beaten
1 Preheat oven to 210°C/ Gas 7. Fry mushrooms and leeks in oil for 5 min. Add flour and tarragon to make paste; cook for 2 min. Whisk in wine; boil until thickened. Add soup, peas and mustard; simmer. 2 Roll out pastry. Cut out 4 x 10cm lids and 4 x 12cm bases. Brush egg on rims, divide pie mix among the bases; add lids, crimp the edges to seal. Make a hole in the centres and score the tops. 3 Brush with egg and bake for 20 mins.