Peas, Leek and Potato Pie
I am a huge fan of bulk prep and bulk cooking. This pie ticks that box as I can make a large pie and freeze portions that I can serve when I want.
Ingredients
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For the filling:
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100g peas (defrost if using frozen peas)
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2 sticks of leek, chopped
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20g onion, diced
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100g potatoes, chopped
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100ml beef stock
For the pastry:
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350g plain flour (alternative for gluten free recipe use gluten free flour with 2 tsp xanthan gum)
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180g dairy free butter (olive oil or sunflower spread suitable)
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50mL water
METHOD
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To make the dough:
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In a bowl, add flour and dairy free butter; rub in the butter until mixture turns to crumbs
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Add water a little at a time until all is combined; set the dough aside in a cool place or refrigerate for 20 minutes whilst you get the filling ready
To make the filling:
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Place a pan on medium heat, add oil and heat for 1 minute
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Add the chopped onion and sauté briefly
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Add the potatoes and beef stock and cook until tender
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Add the leek and peas. Stir whilst on medium heat for 5 minutes
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Set aside to cool properly
To make the pie:
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Preheat the oven at 180°C
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With a rolling pin, roll out the dough in a clean surface until about 2.5 mm thick
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Using a rectangle cutter, cut out as many rectangles as possible
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To one half of the rectangle, add the filling; fold over the other half of the dough and seal by crimping the edges
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Place on a baking tray lined with parchment paper
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Repeat this for the rest of the rectangular dough cut outs
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When you have completed the process, prick the top with a fork to create a steam vent for the pies
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Egg wash the pies with the egg substitute
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Bake for 15 minutes and cool properly before offering your little one
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Note: Pies can be frozen after cooling. Thaw thoroughly and reheat in the oven or microwave before serving
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YUMMY!