| • | Heat half the wine in moderately hot pan and add mussels and vongole to it.
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| • | Cover and cook till shells open.
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| • | Remove it from the fire as soon as they open.
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| • | Remove vongoles and mussels from the shells.
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| • | Drain the remaining liquid from the pan and reserve it.
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| • | Rinse the leek thoroughly and remove green part and chop white.
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| • | Heat pan, add butter, leeks and garlic to it.
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| • | Take out garlic and leeks from pan, keep aside.
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| • | Combine rest of the wine and heat to deglaze pan.
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| • | Pour it into a bowl and combine all the vegetables, all the seafood, reserved mussel liquid and chives with it.
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| • | Add bechamel sauce, cheese and lemon juice to it, stir well.
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| • | Add salt and peeper and leave 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 quarters and put each square over the dish, lightly pushing the pastry hanging over the side into the dish.
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| • | Cook the pies in a hot oven at 220 degrees C for about 15 to 20 minutes till golden. |
