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Individual mushroom pies


Serves 2


Ready in about 40 minutes

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.

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About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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