Creamy Leek and Potato Pies.

recipe name

May 2nd, 2010

These miniature filo pies are super tasty and are great for starters, picnics, BBQ’s and pot luck dinners.

Makes twelve pies.


  • 4 medium potatoes
  • 2 tablespoons dairy free margarine
  • 2 leeks (enough to make about three cups of chopped leek)
  • 1/2 cup dry white wine
  • 1/2 cup soy milk
  • 2 teaspoons corn flour
  • Salt and pepper
  • 12 sheets of filo pastry


Remove the filo pastry from the fridge. Halve the cross ways and boil in saucepan until cooked. Set aside to cool.

Heat the oven to 180C / 350F.

Chop the leeks finely. In a medium hot fry pan add 1 tablespoon of margarine and then the leeks. Leave to cook for about ten minutes until soft. De glaze the pan with the white wine, then add the soy milk, corn flour, salt and pepper. Set aside.

Divide the filo sheets into two lots of six sheets. Cut each lot of six sheets into six squares. Take the twelve squares and push into muffin cup of a muffin tray. Slice the potatoes into thin muffin sized rounds. Place a teaspoon of the leek mixture into each cup, then place a slice of potato on top. Continue with alternate layers of potato and leek until you reach the top of each cup.

Melt the remaining tablespoon of margarine, and brush the edges of the filo pastry, then fold the edges over to seal the pies. Brush with the margarine again.

Place the tray in the oven and bake for 30 minutes. They can be served hot or cold.