Stuffed brisée baskets

In a bowl, mix the flour with the vegetable margarine with your fingertips. Add the water, the salt and knead quickly until the dough is smooth and homogeneous.

Shape it into a ball or dough and wrap it in cling film. Let it rest in the refrigerator for at least 30 minutes.

In a saucepan, melt a tablespoon of oil, add the leek cut into rings, a few tablespoons of water, a pinch of salt and cook until it becomes transparent. Add the peas and cook.

In a bowl, beat the eggs with a few tablespoons of OraSì Sugar-free Soy Drink, add the chopped thyme, salt and pepper.

Roll out the shortcrust pastry into a 4 mm thick sheet and with an 11 cm pastry cutter make some circles that you will place inside the buttered muffin molds.

Prick the base and line them with the prepared mixture to which you have added the mix of leeks and peas. Bake in a preheated oven at 180 degrees for about 45 minutes.

Remove from the oven and serve warm.