Leek, cheese & potato pasties
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- More effort
- Makes 6
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Showing items 1 to 3 of 6
- 2 small potatoes(about 300g/11oz), cut into 1cm cubes
- knob of butter
- 2 small leekstough outer leaves removed, split in half lengthways and finely sliced
- 3 thymesprigs, leaves chopped
- 1 tbsp Dijon mustard
- 2 tbsp cream
- flourfor dusting
- 500g block shortcrust pastry
- 140g/ 5oz Welsh Caerphillycheese, strong cheddar or vegetarian alternative, cut into small chunks
- 1 eggbeaten
Nutrition: per serving
- kcal541
- fat34g
- saturates13g
- carbs46g
- sugars2g
- fibre3g
- protein13g
- salt1.5glow
Method
step 1
Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
step 2
Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
step 3
Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.
