Leek, cheese & potato pasties

Leek, cheese & potato pasties

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(5 ratings)


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Cooking time

Prep: 30 mins Cook: 55 mins Plus cooling

Skill level

Moderately easy


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



  • 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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  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

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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
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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
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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
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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
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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.