Leek, cheese & potato pasties

Leek, cheese & potato pasties

  • Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Makes 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal541
fat34g
saturates13g
carbs46g
sugars2g
fibre3g
protein13g
low insalt1.5g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.17 ratings
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