Skip to main content

Pot pie pockets

Rustle up some tasty pastry pockets with a veggie filling.

You will need

  • Ingredients (see recipe card)
  • Knives
  • Chopping boards
  • Pans
  • Wooden spoons
  • Mixing bowls
  • Rolling pin or water bottle
  • Spatula

Before you begin

  • If you’re meeting online, check out the advice on using Zoom and other popular digital platforms and the guidance on being safe online. If you’re not sure how to cook over Zoom, check out our top tips. Don’t forget to give people plenty of notice to get their ingredients and equipment ready.

Get ready to cook


For the filling

  • Two medium potatoes
  • One small leek
  • Two tablespoons butter
  • Quarter of a teaspoon of salt
  • Herbs to taste (we recommend thyme)
  • Two tablespoons of flour
  • One and a quarter cups of water
  • Two vegetable stock cubes
  • A can of chickpeas

For the dough

  • One cup plus two tablespoons flour
  • Half a teaspoon of salt
  • Four tablespoons of soft butter
  • Four tablespoons of water
  • Butter for frying

Prep time: 30 minutes

Cook time: 15 minutes

Serves: two

Make the filling

  1. Clean the potatoes and leek and chop them into small pieces.
  2. Add the vegetables to a big pan with the butter, salt, and herbs.
  3. Cook the vegetables for a few minutes, stirring so they don’t stick.
  4. Add the flour, and keep stirring for another minute or so.
  5. Add the water a little bit at a time, stirring it in as you go.
  6. Crumble the stock cubes and add them in.
  7. Keep stirring, and cook until the stock is dissolved and the potatoes are soft.
  8. Drain the chickpeas and rinse them thoroughly.
  9. Add the chickpeas and gently stir them in.

Make the dough

  1. Mix the flour and salt together.
  2. Add the soft butter and mix it in until you have a crumbly mixture.
  3. Add the water and mix until you can combine the mixture to make a ball of dough.

Make the pot pies

  1. Split the dough into two balls.
  2. Sprinkle some flour onto a chopping board and roll one of the balls out until it’s thin.
  1. Add about half a cup of the filling to half of the dough, leaving a border at least a centimetre wide (so you can close your pot pie pocket).
  1. Dab the border with water and fold the empty half over the filling to make a semicircle shape.
  2. Seal the edge by pressing it closed with your fingers or a fork.
  3. Repeat steps two to five with the other half of the dough to make your second pot pie pocket.

Cook the pot pies

  1. Add about a teaspoon of butter to a frying pan. Place it over the heat until it melts.
  2. Add a pot pie pocket to the pan. Fry it on one side until it’s golden, then flip it over with a spatula.
  3. Cook on the other side until golden. Keep an eye on the seam – it’s the thickest part, so make sure it’s cooked through.
  4. Remove from the heat.
  5. Repeat steps one to four to cook your other pot pie pocket.
  6. Allow to cool slightly before you tuck in.


This activity was all about trying new things. Had anyone made similar recipes before? What did people do to make sure they were prepared to get stuck in? Maybe they read through the whole recipe or measured out the ingredients before they got started. When else can being prepared make it easier to try something new?

This activity was also about being independent. What did people do for themselves in this activity? Maybe they took charge of making the pastry or did the tricky bit of assembling the pot pie pockets. Take some time to celebrate everyone’s achievements as you enjoy your creations.


All activities must be safely managed. Use the safety checklist to help you plan and risk assess your activity. Do a risk assessment and take appropriate steps to reduce risk. Always get approval for the activity and have suitable supervision and an InTouch process.


Teach young people how to use cooking equipment safely. Supervise them appropriately throughout. Make sure it’s safe to use and follow manufacturers’ guidelines for use.

Fires and stoves

Make sure anyone using fires and stoves is doing so safely. Check that the equipment and area are suitable and have plenty of ventilation. Follow the gas safety guidance. Have a safe way to extinguish the fire in an emergency.


Check for allergies before you begin and read the guidance on food safety. Make sure you have suitable areas for storing and preparing food and avoid cross contamination of different foods.

Sharp objects

Teach young people how to use sharp objects safely. Supervise them appropriately throughout. Store all sharp objects securely, out of the reach of young people.