Mini Leek And Potato Pies Recipe | olivemagazine
Croissant dough makes a delicious and easy alternative to pastry as a topping for these warming veggie pies, filled with seasonal leeks, potatoes and peas
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
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