- 2 small potatoes (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 leeks, 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…
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.
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.
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.