Mini pies with a latticed topping

Mini leek and potato pies

  • serves 4
  • Easy

Croissant dough makes a great (and really easy) alternative to pastry as a pie topping. Put it to good use in these warming veggie pies


Bake these mini leek and potato pies, then check out our easy vegetable pie, leek and cheese pie, vegetarian shepherd’s pie and more vegetarian pie recipes.



  • potatoes 750g, peeled and diced
  • leeks 2 large, washed and chopped
  • butter for frying
  • frozen peas 150g, defrosted
  • half-fat crème fraîche 150g
  • strong cheddar 150g, grated
  • vegetable stock a splash
  • Dijon mustard ½ tsp
  • fresh croissant dough 1 pack


  • Step 1

    Cook the potatoes in a pan of boiling water until just tender. Drain.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Cook the leeks in a knob of butter until softened. Season and stir in the peas, crème fraîche, cheddar and a good splash of stock until the mixture is a saucy consistency.

  • Step 3

    Stir the potatoes into the filling, then divide between four small pie dishes. Cut the croissant dough into strips and use these to cover the tops of the pies. Bake for 15-20 minutes, or until pastry is puffed and golden.

Check out plenty more veggie pie recipes

Homity Pie Recipe

Nutritional Information

  • Kcals 631
  • Fat 32.5g
  • Saturates 18.8g
  • Carbs 60.7g
  • Fibre 7.4g
  • Protein 23.2g
  • Salt 2g