- Heat a film of olive oil in a large frying pan over medium heat. Add the leeks and cook for 5–6 minutes until softened. Stir in the garlic and carrot and cook for a further 3 minutes.
- Stir through the seafood marinara mix and cook for 2 minutes, just until starting to turn opaque. Sprinkle over the flour and cook for 1 minute, stirring constantly.
- Gradually pour in the white wine (if using), stirring to prevent lumps. Add the stock and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
- Reduce the heat to low. Stir in the cream, parsley and Dijon mustard. Simmer for 2 minutes. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.
- Preheat the oven to 200°C (fan 180°C). Spoon the filling evenly into individual pie dishes/ramekins (or make one large pie). Cut the puff pastry to fit slightly larger than the dishes and place on top, pressing the edges to seal. Brush the tops with the egg.
- Bake for 20–25 minutes until the pastry is puffed and golden brown.
- When the pies are just about coming out of the oven, heat a small saucepan of water over high heat and cook the peas for a few minutes until bright green.
- Serve the pies hot with peas alongside.
