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Leek & Potato Pie Pops

Leek & Potato Pie Pops
Leek & Potato Pie Pops

These mini pies might be little but they’re packed full of delicious flavour. They’re comforting, filling and super creamy.

Small and mighty vegan party food ideas that will have everyone asking you for the recipe. Even the meat-eaters.

If you're looking for Christmas party snack recipes this is definitely one that will go down well with everyone.



For the filling

  • 3 tbsp dairy-free Flora
  • 1 onion
  • 1 leek
  • 1 clove garlic
  • 750g maris piper potatoes
  • 2 tbsp fresh thyme
  • ½ tbsp rosemary

For the béchamel

  • 2 tbsp dairy-free Flora
  • 4 tbsp plain flour
  • 350ml plant-based milk

For the pie

  • 2 x 320g sheets plant based puff pastry
  • Salt and pepper for seasoning


  • Medium frying pan
  • 12 hole muffin tin greased with dairy-free butter
  • Saucepan
  • Liquidiser
  • Parchment paper
  • 10cm and 8cm circular pastry cutters (or something to cut around)


  1. 1.

    Preheat oven to 200℃

  2. 2.

    Finely chop the onion. Finely slice the leek. Grate the garlic. Peel and cut the potatoes into 1cm cubes. Finely dice the thyme leaves and rosemary needles.

  3. 3.

    Put the potatoes in a saucepan, cover with cold water, add a generous pinch of salt, put the pan on the stove over a high heat, bring to the boil and cook for 4-5 minutes. Drain the potatoes with a colander and leave them to steam dry.

  4. 4.

    Warm 2 tbsp dairy-free Flora in a frying pan over a medium heat. Add the onion to the pan with a pinch of salt and sweat down for 3-5 minutes. Add the leek to the pan and stir for 7-8 minutes. Add the garlic to the pan and stir for 1 minute. Add the cooked potatoes, rosemary, thyme and 1 tbsp dairy-free Flora to the pan and cook, stirring occasionally, for 7-8 minutes. Take the pan off the heat and set to one side.

  5. 5.

    Next, make your béchamel. Warm 2 tbsp of dairy free Flora in a saucepan over a medium heat. Pour the flour into the pan and stir for 2-3 minutes. Add the dairy-free milk to the pan gradually, whisking constantly until the sauce is smooth. Bring to the boil, then simmer for around 2 minutes, until thickened.

  6. 6.

    Pour the sauce and ⅓ of the potato mixture into a liquidiser and blitz until totally smooth. Pour the contents of the food processor into the pan and stir it into the potatoes. Taste the mixture and season to perfection with salt and pepper.

  7. 7.

    Cut the parchment paper into 12 squares which are just bigger than the hole in the muffin tin (about 5 cm by 5cm). This will help you get your pies out easily). Place each square over every hole in the greased muffin tin.

  8. 8.

    Unroll the pastry sheets on a floured kitchen surface and cut six 10cm circles of pastry out of each sheet and lightly push into a the muffin slots. Press them down so that there is some excess pastry rising out from them into each tin. Pour an equal amount of the filling into each pastry-filled muffin hole.

  9. 9.

    Use the 8cm pastry cutter to cut out 12 circles of pastry (you may need to re-roll your offcuts to get more pastry circles), Seal each pie with the an 8cm circle of pastry, press down tightly and crimp the edges with a fork.

  10. 10.

    Brush the pies with olive oil and bake with 25-30 minutes until golden and crispy. Take the pies out of the oven and serve immediately with peas and broccoli.