300gm leeks, trimmed and sliced
4-6 courgettes, sliced
1 large carrot, chopped
1 cup frozen peas
1 green apple, grated
400ml veg stock
100gm cake flour
2 sprigs fresh thyme leaves
Salt
1 Tblsp olive oil
75gm natural fat free yoghurt
Method
Combine the flour, oil, yoghurt, thyme leaves and a little salt to form the pastry.
Spray a large pan with non-stick cooking spray.
Dry fry the leeks, courgettes and carrot for a few minutes until the leek starts to soften.
Add the stock and simmer for ten minutes.
Stir through the peas and grated apple.
Tip into a sprayed/greased casserole dish.
Roll or press the pastry to about 1cm thickness.
Cut out pastry rounds and place on top of the veg and ham mix.
Bake at 200°C for 20 – 25 minutes until the pastry rounds are browned and the vegetables are bubbling.
Serve with plain boiled potatoes, if you wish.
