TASTY VEGETABLE PIES Preparation time: 20 minutes (plus refrigeration time) | Cooking time: 35 minutes (plus cooling time) 1 cup wholemeal all-purpose flour 50g margarine 1/4 cup cold water, approximately 20g margarine, extra 1 small leek, sliced thinly 2 tablespoons white all-purpose flour 1 cup skim milk 1 medium zucchini, chopped finely 1 medium carrot, chopped finely 1 tablespoon finely chopped fresh parsley 1/2 teaspoon skim milk, extra

Place wholemeal flour and coarsely chopped margarine in food processor; process until combined. With motor operating, add enough of the water until mixture just forms a ball. Lightly knead on floured surface until smooth. Cover; refrigerate 20 minutes.

Heat extra margarine in large saucepan. Stir in leek; cook until soft. Stir in white flour; cook until bubbling.

Remove from heat; gradually stir in milk. Stir over heat until sauce boils and thickens. Cover; cool to room temperature.

Boil, steam or microwave zucchini and carrot until just tender. Stir vegetables and parsley into sauce. Spoon into two ovenproof dishes (1-cup capacity).

Roll pastry out on floured surface until 5mm thick. Cut pastry into two rounds large enough to cover dishes; trim edges. Brush with extra milk; decorate with remaining pastry.

Bake in moderately hot oven for about 20 minutes or until pastry is lightly browned and crisp.

Serves 2.

Per serving: 26.8g fat; 608 calories.

STORE: Uncooked pies can be prepared a day ahead and refrigerated, covered.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks