Leek, cheese & potato pasties

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• Mary

  29 February 2012

  Mary rated and commented on this recipe

  

  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.

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• schizopear

  19 May 2012

  schizopear rated and commented on this recipe

  

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

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• RiceEveryTime

  20 September 2012

  RiceEveryTime commented on this recipe

  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.

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• Albertine

  24 October 2012

  Albertine rated and commented on this recipe

  

  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.

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• Josi

  30 March 2013

  Josi rated and commented on this recipe

  

  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.

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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

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Difficulty and servings

MAKES 6

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook 55 mins

Vegetarian

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

PER SERVING

541 kcalories, protein 13g, carbohydrate 46g, fat 34 g, saturated fat 13g, fibre 3g, sugar 2g, salt 1.5 g

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