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Mini leek and potato pies

• Janine Ratcliffe

Published: March 11, 2021 at 12:25 PM

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Serves 4

Easy

Total time: 40 mins

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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

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

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal631
• fat32.5g
• saturates18.8g
• carbs60.7g
• fibre7.4g
• protein23.2g
• salt2g

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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

Authors

Janine RatcliffeFood director

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