Instructions: Pre-heat the oven to 180 C/350 F/Gas Mark 4.

Fold the pastry in two and cut out 4 rounds with a 13cm/5in cutter. Place on a greased baking sheet, and glaze. Sprinkle with sesame seeds. Place in the oven for 15 minutes until well risen and golden brown. Set aside.

To make the Watercress Sauce, heat the margarine, fry the spring onions until soft. Add the stock and simmer for 5 minutes. Add watercress, boil for 15 seconds then season. Cool, then blend.

To make the filling, roast the garlic cloves in the oven for about 10 minutes, then remove them from their skins. Set aside. Steam the asparagus and the sweetcorn. Set aside.

In a saucepan, heat the margarine, sprinkle with flour and cook the roux for 2 minutes stirring continually. Remove from the heat and add the soya milk. Continue stirring. Place back on the heat and stir until the sauce thickens. Stir in the wine, cook for 2 minutes, then remove from the heat.

Mix together the pine nuts, mustard and garlic and add to the sauce, beating constantly. Add the parsley and the vegetables. Cut the pastry cases horizontally in half and remove the pastry inside. Spoon the vegetable mixture into the pastry base and top with the pastry lids.

Serve on an individual serving plate with the heated Watercress Sauce.

Garnish with the parsley.

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