Leek and potato pot pies

Leek and potato pot pies

Little Kitchen
Jacqui Melville

Potatoes and leeks are both in season in autumn and winter and together they make a really tasty filling for a pie.


Quantity Ingredient
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
2 leeks
3 tablespoons olive oil
1.2kg large floury potatoes, peeled and cut into rough 2 cm cubes
1 teaspoon dried thyme
400ml water
1 cube chicken or vegetable stock
1 1/2 teaspoons salt
3 pinches black pepper
2 tablespoons plain flour
2 sheets store-bought puff pastry
3 tablespoons sour cream
1 egg, well beaten


Quantity Ingredient
sharp knife and chopping board
large saucepan with a lid
measuring spoons
mixing bowl
pastry brush
wooden spoon
see method for ingredients
food processor
measuring jug
small biscuit cutters


  1. Ask a grown-up to help you preheat the oven to 160ºC.
  2. Ask a grown-up to help you put the onion and garlic into a food processor and blitz them to a paste. Once the grown-up has removed the blade from the processor, tip the paste into a small bowl.
  3. Cut the hairy ends and the dark green top parts off the leeks and discard them. Slice the leeks in half lengthwise and wash them very well to remove any dirt. Slice them thinly crosswise (into semi-circle shapes).
  4. Measure the oil into a large saucepan and ask a grown-up to help you heat it over a medium heat. Tip in the onion paste and fry it for 1 minute, stirring every now and then. Add the sliced leeks, potato cubes and thyme. Crumble in the stock cube and add the salt and pepper. Pour in the cold water and stir well, then cover with a lid and simmer for 30 minutes, or until the potatoes are cooked and most of the liquid has evaporated. Stir every now and then.
  5. While the vegetables are cooking, shake the flour out onto a work surface and lay out the sheets of puff pastry. Use one of the ovenproof bowls to cut out 6 pastry circles. You should be able to get 4 circles from 1 sheet of pastry so there should be lots of pastry left over.
  6. Use the biscuit cutter to cut out 6 shapes from the leftover pastry to go on top of the pies as decoration.
  7. When the vegetable filling is cooked, ask a grown-up to help you remove it from the heat and leave it to cool for around 5 minutes. Add the sour cream to the mix and stir it in very quickly so it doesn’t curdle. Taste the mixture carefully (ask a grown-up to check it has cooled enough so you don’t burn your mouth) and add a bit more salt or pepper if you think it needs it.
  8. Spoon the mixture into the 6 ovenproof bowls and sit a pastry round on top of each bowl. Decorate with a cut-out pastry shape and brush all over the surface with the beaten egg.
  9. Ask a grown-up to help you put the pies into the oven and bake them for 20 minutes until the pastry is golden.
  10. Ask a grown-up to help you take the pies out of the oven and serve them with a salad or with your favourite seasonal vegetables.
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