Money Mum's Top Crust Pie

Money Mum is on a mission to make family favourites for £1 per portion and this delicious pie is bound to become a family favourite.

Serves 4

Ingredients:

(You can use any leftover veg you have - cooked, fresh or frozen but here's what Money Mum used)

Oil for frying

2 leeks, finely chopped

300g mushrooms, finely chopped

4 carrots, finely chopped (boiled 3-4 minutes)

1 tsp garlic powder

 1 vegetable stock cube 

1 tub own brand soft cream cheese 

250g frozen puff pastry (defrosted)

A little milk or egg (beaten) to glaze (optional)

Method:

• Preheat the oven to 200c/gas 6.

• Heat a little oil in a frying pan. Stir in the leeks, mushrooms and carrots and cook until soft. 

• Add garlic powder and crumbled stock cube, stirring to melt. Stir through the cream cheese and season with salt and pepper mixing to combine.

• Roll out the puff pastry on a lightly floured work surface to fit the size of a medium pie dish.

• Spoon the filling into the pie dish. Top with the puff pastry pressing and sealing down the edges in a rustic style. Use a fork to seal all the way around the rim. Use a small knife to make a few slits in the pastry lid. If liked brush with egg or milk glaze.

• Bake for 20 minutes until golden before removing and serving.