Leek, cheese & potato pasties

Leek, cheese & potato pasties

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(7 ratings)

Prep: 30 mins Cook: 55 mins Plus cooling

More effort

Makes 6
Mini veggie pastry parcels with oozing cheese make a great value and comforting homemade snack

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal541
  • fat34g
  • saturates13g
  • carbs46g
  • sugars2g
  • fibre3g
  • protein13g
  • salt1.5g
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  • 2 small potato (about 300g/11oz), cut into 1cm cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 small leek, tough outer leaves removed, split in half lengthways and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 thyme sprigs, leaves chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp Dijon mustard
  • 2 tbsp cream



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500g block shortcrust pastry
  • 140g/ 5oz Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

  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.

  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.

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Comments (8)

lingpea's picture

Gorgeous! Was a hit with the whole family.
I love pasties and know that shop bought ones are just filled with low quality produce so when I made these I was so thrilled! The second time I made them I added cooked chicken as I think it needed it and I will definitely make more and freeze them so I can have whenever I want! I use low fat butter/shortcrust pasty as a healthier option.

cazandjay's picture

These pasties are so nice cold.

ms_sag's picture

Loved them!
I added carrot, a bit more cheese and low fat crème fraiche instead of cream. I made enough filling for about 10 pasties but they all went :D

schunikka's picture

Made these for a birthday buffet used gluten free pastry and they were a a delicious winner both hot and cold as leftovers the next day. Used a strong Welsh Cheddar Cheese, as couldn't get hold of any Caerphilly and it worked really well.

albertine's picture

this was LUSH! I have a son who doesn't really like things that are heavy on potatoes or pastry, and never eats leeks.... but he ate these!?! Very strange. I used new potatoes, they had a good texture, and cheddar, and creme fraiche instead of cream. Served them with baked beans and they were wolfed by all and sundry! Bit of a faff for a weekday though, all that rolling of pastry... but I will make them again when I have a bit of time.

jdonnellan's picture

I make these for the kids lunchboxes or long car journeys and for a quick cheat I just use shop bought flaky pastry. Still delicious and really quick and easy. I always use milk in place of the cream and if I have any bacon I fry small pieces of that with the leek-delicious.

schizopear's picture

delicious! the only change i made was to cut the potatoes quite small and cook them with the leeks to save on washing up.

baabaa's picture

Made these on Ash Wednesday as an alternative to fish.They were delicious and even better with the addition of a little butter to moisten when they were cut into. Excellent cold as well. Husband already requested to have them again.

Questions (2)

cooking@mummy's picture

Do you freeze these before or after they have been cooked? Thanks in advance.

goodfoodteam's picture

We would freeze these before cooking then thaw overnight in the fridge before baking.

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