This competition is now closed

Mini leek and potato pies

Name: Mini leek and potato pies
Total time: 40 min
Ingredients: 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

40 minutes
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

By Janine Ratcliffe

Published: March 11, 2021 at 12:25 pm

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

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

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.