Zia Angela's Potato, Mushroom and Leek Pies


Who doesn’t love a good pie, read on to discover how quick and easy these home made pie’s are to create.

This is a serving for up to 24 mini pies, multiply the ingredients to make additional servings.


  • 3 packets of puff pastry

  • 2 small punnets of sliced mushrooms

  • 5 white baby potatoes, sliced into small pieces

  • 1 fresh Leek, sliced into rings.

  • 1 large onion, sliced into small pieces

  • 1 Garlic, crushed

  • 2-3 cups of Milk

  • Blu Estate EVOO, you may use the Classic or Reserve for this recipe.

  • Cup cake oven tray


  • Preheat oven to high heat, begin to brush Blu Estate EVOO over your cup cake tray and set aside outside of your oven.

  • Using a medium sized frying pan, place all your potatoes and keep the lid on, to allow the potatoes to soften, do not add any oil.

  • Drizzle a generous amount of Blu Estate EVOO into a large fry pan, add the onions, garlic, leek, salt and pepper, be sure to add enough salt, taste as you go to decide to your liking.

  • Once the onions have browned add the Mushrooms and allow them to soften, once achieved slowly pour in your milk and continue to stir.

  • Now transfer your potatoes into the mushroom mixture, and allow the mushrooms to soften and the milk to slightly thicken.

  • Using a mug, place it face down against the puff pastry to create your base and lids to your pies. I used a large mug as i wanted extra puff pastry to fold over the top of the pies.

  • Cut 48 circles using your mug and begin to place them into the base of your cup cake tray.

  • Now begin to pour your mushroom mixture into each base, do not fill them to the very top.

  • Now place your puff pastry lid over the tops, and fold the pastry base and lid together.

  • Brush Blu Estate EVOO over the lids of your pies and place in the oven until golden.

Flavour everything with Blu Estate EVOO and love.