Filo Pie with a White Bean, Leek, Mushroom, Thyme and White Wine Sauce Filling

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely diced
• 1 leek, sliced
• 300g chestnut mushrooms, quartered
• 1 clove garlic, crushed
• 2 tsp dried thyme
• 100ml vegetarian dry white wine
• 100ml vegetable stock, made with 1 low-salt vegetable stock cube
• 300ml dairy milk
• 2 bay leaves
• 1½ tbsp cornflour
• 2 tbsp cold water
• 40g vegetarian Cheddar cheese, grated
• 75g vegetarian soft cheese
• 2 tsp Dijon mustard
• 2 x 400g cans haricot beans, drained and rinsed
• 4 sheets filo pastry
• Salt and black pepper, to taste

To serve

• 320g green beans, steamed or boiled

Method

1. Preheat the oven to 190°C/ fan 170°C / gas 5.
2. Heat a large saucepan on a medium-low heat, add 1 tbsp oil and heat for 30 seconds. Fry the onion for 5 minutes, until softened.
3. Add the leek and chestnut mushrooms. Cook for 4-5 minutes, until the leeks have softened and the mushrooms have browned. Add the garlic and thyme, and fry for a minute.
4. Pour the dry white wine into the pan, bring to the boil, then reduce the heat to a simmer for 2-3 minutes or until the wine reduces by half. Add the stock, milk and bay leaves. Gently bring to the boil.
5. Add the cornflour to 2 tbsp cold water in a small bowl and stir until it forms a paste.
6. Stir the cornflour paste into the sauce and simmer and stir for 3 minutes, until the sauce thickens.
7. Add both cheeses and the Dijon mustard to the sauce. Heat gently for a minute, until the cheese melts.
8. Stir in the haricot beans and season with salt and black pepper. Transfer the mixture to a round ovenproof dish (approximately 26 cm). Remove the bay leaves.
9. Brush the remaining oil over the filo pastry sheets, half each sheet, scrunch up and place on top of the filling. Bake in the oven for 20-25 minutes, until the filling is piping hot and the pastry is golden and crisp.
10. Serve with a portion of green beans.