Head to your local greengrocer to get your hands on some homegrown ingredients for this leek pie. The individual pot servings and patterned croissant dough make your Meat-free Monday that bit more interesting.
Croissant dough makes a great alternative to pastry as a pie topping. Just unroll and cut into strips or pieces.
40 minutes serves 4 easy
- potatoes 750g, peeled and diced
- leeks 2 large, washed and chopped
- frozen peas 150g, defrosted
- half-fat crème fraîche 150g
- strong cheddar 150g, grated
- vegetable stock
- Dijon mustard 1/2 tsp
- fresh croissant dough 1 pack
Put the potatoes into a pan of boiling water and cook until just tender. Drain.
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 you have a saucy consistency.
Stir in the potato then divide between four small pie dishes. Cut the croissant dough into strips and use to cover the tops of the pies. Bake for 15-20 minutes or until pastry is puffed and golden.
PER SERVING 631 kcals, protein 23.2g, carbs 60.7g, fat 32.5g, sat fat 18.8g, fibre 7.4g, salt 2g
Got a bit more time and fancy a larger pie to pack your leeks in to? Try this recipe for Gruyère, leek and potato pie.
If you want the leek and the cheese but not the pie, have a go at this easy recipe for Double baked jackets with creamy leeks and roquefort.