| • | Heat one-half the wine in moderately red-hot cooking pan and add mussels and vongole to it.
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| • | Cover and cook until shells open.
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| • | Remove it from the burn as soon as they open.
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| • | Remove vongoles and mussels from the shells.
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| • | Drain the left over liquid from the cooking pan and reserve it.
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| • | Rinse the leek thoroughly and take aside green piece and chop white.
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| • | Heat pan, add butter, leeks and garlic to it.
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| • | Take aside garlic and leeks from pan, keep aside.
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| • | Combine remain of the wine and heat up to deglaze pan.
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| • | Pour it into a normal bowl and mix all the vegetables, all the seafood, reserved mussel liquid and chive with it.
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| • | Add bechamel sauce, cheese and citrus limon juice to it, stir well.
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| • | Add table salt and peeper and leave only the mixture to cool to the room temperature.
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| • | Spoon the mixture into individual heatproof dishes.
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| • | Cut the pastry sheet into 4 one-fourths and put each square all over the dish, lightly pushing the pastry dangling all over the side into the dish.
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| • | Cook the pies in a red-hot oven at 220 degree C for about 15 to 20 minutes until golden.
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