Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 5.73 dollar
Difficulty level: 2 out of 4
11 Ingredients
- 750grams potatoes, peeled and diced
- 3tablespoons butter, divided
- 4 medium leeks, sliced
- 150grams peas, frozen
- 2tablespoons white wine
- 150grams cheddar, grated
- 3tablespoons parsley, fresh, chopped
- 1/2teaspoons Dijon mustard
- 150grams creme fraiche, reduced fat
- 1tablespoons water
- 375grams puff pastry, ready rolled
Nutrition per serving
3820kJ / 912Cal
3820 Kilojoules or 912 Calories
44% of daily energy intake*
Protein
22.0grams
Fat
56.5grams
Carbs
73.5grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These pastry topped potato and leek pies make a hearty vegetarian main course that everyone will enjoy.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Cook the potatoes in a pan of boiling water for 7-8 minutes and drain well.
Step 2 of 3
Melt 2 tablespoons of butter in a large pan and cook the leeks for 7-8 minutes to soften. Stir in the peas, wine, cheese, parsley, mustard and creme fraiche and heat through for 2 minutes, adding a dash of water if necessary to get a sauce consistency.
Step 3 of 3
Stir in the potatoes and mix well. Divide the mix between 4 small pie dishes. Top each with puff pastry, pinching the edges with to seal. Brush with butter and bake for 15-20 minutes until golden.
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