Low-calorie cooking spray
300g flat mushrooms, sliced
1 onion, diced
1 garlic clove, crushed
½ tsp mustard powder
1 tsp dried thyme
250ml vegetable stock, made from ½ cube
1 level tsp wholegrain mustard
2 level tbsp low-fat natural crème fraîche
1 x 39g chilled Jus-Rol Filo Sheet
100g green beans, to serve
200g baby courgettes, sliced lengthways, to serve
1 Preheat your oven to 200°C/ fan 180°C/gas 6. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the mushrooms until golden, then divide between 2 individual pie dishes. Add the onion and garlic to the pan with a cup of water. Simmer until the onion is softened and the water is nearly gone.
2 Stir in the mustard powder and thyme, followed by the stock. Simmer for 1-2 minutes until reduced, then remove from the heat, stir in the mustard and crème fraîche and season. Divide between the pie dishes.
3 Cut the pastry sheet in half, scrunch up and place a half on each pie. Spray with low-calorie cooking spray, then bake for 15-20 minutes until golden. Steam the beans for 4-5 minutes, or until just tender.
4 Meanwhile, place a non-stick griddle pan over a medium-high heat. Spray the courgettes with low-calorie cooking spray and griddle for 2-3 minutes on each side until tender. Serve the pies with the vegetables and freshly ground black pepper.