Leek, cheese & potato pasties

Leek, cheese & potato pasties

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 55 mins Plus cooling

Skill level

Moderately easy

Servings

Makes 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
541
protein
13g
carbs
46g
fat
34g
saturates
13g
fibre
3g
sugar
2g
salt
1.5g

Ingredients

  • 2 small potatoes (about 300g/11oz), cut into 1cm cubes
  • knob of butter
  • 2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced
  • 3 thyme sprigs, leaves chopped
  • 1 tbsp Dijon mustard
  • 2 tbsp cream
  • flour, for dusting
  • 500g block shortcrust pastry
  • 140g/ 5oz Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks
  • 1 egg, beaten

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, March 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lingpea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Tips