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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. 

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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


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

Note: Pies can be frozen after cooling. Thaw thoroughly and reheat in the oven or microwave before serving



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