Creamy Cheesy Potato and Leek Pastry

‘So, you miss Greggs?’


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Serves: 4-6

Preparation time: 40 minutes

Cooking time: 20 minutes


  • 3 – 4 potatoes
  • 3 scallions
  • 2 large leeks
  • 1 packet of large mushrooms
  • 4 cloves of garlic (chopped or mashed)
  • 1 bottle of white wine
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
  • 1 teaspoon of chives
  • 1 teaspoon of oregano
  • 1 tablespoon of wholegrain mustard
  • Salt and Pepper to taste
  • 1 packet of vegan puff pastry
  • ¼ cup of soya milk
  • 3 tablespoons of vegan powdered cheese mix
  • Caramelised onion ‘Gary’ (Sainsbury’s vegan cheese)


  1. Firstly, prep all the vegetables by chopping them into similar sized chunks, and then add the potatoes to a sauce pan, too bar-boil them (about 5-7 minutes), then drain and set aside.
  2. Next, add the scallions to a pan with a little bit of oil, cooking for a few minutes, then add the leeks and mushrooms, cooking down for about 5 minutes (adding a little water if needed).
  3. Now add the potatoes, garlic, wholegrain mustard and herbs resume cooking for about 2-5 minutes.
  4. Then, add the wine, a glass at a time stirring throughout, whilst simmer on medium-low heat this should take about 20 minutes.
  5. Now add the cheese powder directly to the pan, grated ‘Gary’ (as much or as little as you like) and soya milk and continue cooking and stirring until you have your desired consistency.
  6. While the filling is cooking, roll out the puff pastry on the floured surface and cut into your desired sized sections, then grease (with vegan butter) a baking tray.
  7. Set the filling aside when cooked to cool and when it has add a spoonful (or two) into the centre of the puff pastry sections
  8. Finish the pastry’s off by adding some pastry to top off it, pricking it and then glazing with vegan milk.
  9. Then, cook on gas mark 4 for around 20-30 minutes.
  10. Finally, serve and enjoy your Greggs-esque pastries!



  • You can 100 percent add less wine to this recipe if that’s your thing!
  • You could totally add some peas to or broccoli if that’s your jam.
  • The salt and pepper as with all my recipes need to be added throughout the cooking process and to taste (never be ashamed to shove a teaspoon in your cooking and taste half way through – cook’s perks!)

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