Mini Leek And Potato Pies Recipe
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Pie dish
- Oven
- Saucepan
- Skillet
- Colander
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Spoon
- Kitchen scale
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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