Potato and Leek Mini Pies

Ingredients

• 4 tbsp dairy free butter spread
• 1 white onion
• Salt
• Black pepper
• 1 clove garlic
• 0.5 tbsp rosemary
• 2 tsp thyme
• 1 leek
• 750 g potatoes
• 4 tbsp plain flour
• 350 ml plant milk
• 1 tsp wholegrain mustard
• 1 pack puff pastry

Methods

1. Add tbsp of butter to a frying pan and heat to melt.
2. Chop the white onion.
3. Add onion to pan with salt and pepper to taste, then cook until softened.
4. Chop the potatoes and boil.
5. Crush the garlic, thyme and rosemary into the pan.
6. Chop the leek and add to pan.
7. In another frying pan, add 2 tbsp butter and melt.
8. Add the flour to make a roux.
9. Add the milk gradually and mix to form a bechamel.
10. Add 1/3 of the leek and potato mix to a food processor with the sauce, add the mustard and blend.
11. Add the sauce to the remaining leek and potato mix and mix.
12. Preheat the oven to 200C.
13. Roll out the pastry and cut into two sets of circles, one larger than the other, to form the bowl and lid of small pies to be put in a muffin tin.
14. Grease the muffin tin and add the pie bases.
15. Spoon in the pie mixture.
16. Add the lids to the pies and tuck them in around the pie filling.
17. Melt the remaining butter and brush onto the top of the pies.
18. Prick the top of the pies.
19. Bake the pies for 30-40 minutes until brown.