Creamy Mushroom and Leek Pot Pies

Ingredients

• 50 gram butter
• 2 piece leek, sliced
• 500 gram mushrooms, sliced
• 2 clove garlic, crushed
• 2 teaspoon fresh thyme leaves
• 2 tablespoon plain flour
• 250 millilitre vegetable stock
• 200 millilitre thickened cream
• 2 piece frozen puff pastry, thawed
• 1 piece egg, beaten

Instructions

1. 1Preheat the oven to 200°C.
2. 2Melt the butter in a large frying pan and cook the leek for 5 minutes until soft.
3. 3Add the mushrooms, garlic and thyme and cook for 8 minutes until the mushrooms are golden.
4. 4Sprinkle over the flour and stir for 1 minute.
5. 5Gradually stir in the stock and cream and simmer for 3 minutes until thick, then season with salt and pepper.
6. 6Divide the filling between four 300 ml ramekins.
7. 7Cut a pastry circle slightly larger than each ramekin, press one over each top and brush with beaten egg.
8. 8Bake for 20 minutes until the pastry is puffed and deep golden, then serve.