Olive Magazine
Mini pies with a latticed topping

Mini leek and potato pies

Published: March 11, 2021 at 12:25 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal631
fat32.5g
saturates18.8g
carbs60.7g
fibre7.4g
protein23.2g
salt2g
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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.

Ingredients

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

Method

  • 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
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