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This week's Food Friday recipe comes from Janine Finch.

We are at the change in the seasons now and some days can make us craving a little more and more each day for comfort food.

Sometimes you don't know what to have.

These mini pies give you that comfort but still being quite light at the same time.

They are a great way of using up leftovers in your fridge and odd bits you have.

Plus the great thing is they are inexpensive.

One thing that is essential that you do, is serve this with a good dollop of Dijon mustard. Great for all occasions and even when cold, yes they aren't as crispy but I take mine the next day for days out.

Ingredients:
(Serves 12)
• 1 pack of ready rolled Sheets of filo pastry ( 12 sheets needed )
• 2-3 good sized knobs of unsalted butter, plus 100g needs for melted butter.
• 4 spring onions finely chopped
• 1-2 garlic cloves depending on size crushed, then finely chopped
• 1 leek finely sliced ( including the green part but not the very end )
• 500g cooked new potatoes crushed ( You can use other potatoes, baked or mashed )
• 175g strong cheddar cheese
• 100 ml double cream
• A sprig of thyme
• Salt and cracked black pepper for seasoning
• Small Cherry tomatoes sliced for on top.
• A handful of flat leaf parsley chopped.

Method:

• Preheat oven to 170c fan/Gas mark 3
• Melt butter in microwave or saucepan for brushing.
• Melt a good knob of butter in a frying pan or saucepan, add the spring onions and leeks and sweat down ( saute )for a few minutes.
• Add in the garlic and cook for a further couple of minutes. Add the potato and thyme and cook for a few more minutes.
• Sprinkle in the cheese, stir, then add in the double cream and take off the heat.
• Take a 6 or 12 hole muffin tin and brush the holes with butter thoroughly.
• Take a sheet of filo pastry and fold length ways to double up. Lay into the hole and gently squash in creating a scrunched pattern around the top.
• Fill the pastry pies with the potato mixture and brush the pastry with butter.
• Bake in the oven for 12-15 minutes ( mine took 13 in a Fan assisted oven ) until golden brown , After 10 minutes lay the sliced tomato on top of the mixture and place back into the oven for a few more minutes.
• Once they are cooked, sprinkle with the parsley and take out of tins and serve.

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