Name: Mini leek and potato pies
Total time: 40 min
Yield: Serves 4
Cuisine: British
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

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

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.