Peas, Leek and Potato Pie

Ingredients

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For the filling:

• 100g peas (defrost if using frozen peas)

• 2 sticks of leek, chopped

• 20g onion, diced

• 100g potatoes, chopped

• 100ml beef stock

For the pastry:

• 350g plain flour (alternative for gluten free recipe use gluten free flour with 2 tsp xanthan gum)

• 180g dairy free butter (olive oil or sunflower spread suitable) 

• 50mL water

METHOD

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To make the dough:

• In a bowl, add flour and dairy free butter; rub in the butter until mixture turns to crumbs

• 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:

• Place a pan on medium heat, add oil and heat for 1 minute 

• Add the chopped onion and sauté briefly

• Add the potatoes and beef stock and cook until tender

• Add the leek and peas. Stir whilst on medium heat for 5 minutes 

• Set aside to cool properly

To make the pie:

• Preheat the oven at 180°C

• With a rolling pin, roll out the dough in a clean surface until about 2.5 mm thick 

• Using a rectangle cutter, cut out as many rectangles as possible

• To one half of the rectangle, add the filling; fold over the other half of the dough and seal by crimping the edges 

• Place on a baking tray lined with parchment paper

• Repeat this for the rest of the rectangular dough cut outs

• When you have completed the process, prick the top with a fork to create a steam vent for the pies 

• Egg wash the pies with the egg substitute 

• 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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