Leek, cheese & potato pasties

Leek, cheese & potato pasties

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(15 ratings)

Prep: 30 mins Cook: 55 mins Plus cooling

More effort

Makes 6
Mini veggie pastry parcels with oozing cheese make a great value and comforting homemade snack

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal541
  • fat34g
  • saturates13g
  • carbs46g
  • sugars2g
  • fibre3g
  • protein13g
  • salt1.5g
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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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…


  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.

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Comments, questions and tips

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27th Apr, 2020
Delicious BUT not sure about the procedure. I cooked the really thin sliced leek in the butter, then added the very small pieces of potatoes. Kept them on a lowheat with the butter for quite a while until I was satisfied the potatoe was cooked through. I then took the mix off the heat. When cool enough to add to the pastry. I added finely grated cheddar, pepper, and instead of mustard, I added a couple of tabespoons of apple chutney to the mix. Any chutney would go with this. No cream. White pepper, a teaspoon of thyme and it was perfect. Gave it all a good mix and followed the rest of the procedure. I made 8 small round empanadas type pasties. We ate 4 and 4 are in the freezer. This is a good basic recipe you can add to to taste.
17th Jul, 2017
The basic recipe is good, although I found the sharp cheddar overwhelming when combined with mustard. The second time I made this recipe I used mozzarella instead, and it worked out very nicely.
18th Nov, 2014
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.
18th Feb, 2014
These pasties are so nice cold.
17th Sep, 2013
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
30th Mar, 2013
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.
24th Oct, 2012
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.
20th Sep, 2012
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.
19th May, 2012
delicious! the only change i made was to cut the potatoes quite small and cook them with the leeks to save on washing up.
29th Feb, 2012
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.
18th Dec, 2015
Do you freeze these before or after they have been cooked? Thanks in advance.
goodfoodteam's picture
22nd Dec, 2015
We would freeze these before cooking then thaw overnight in the fridge before baking.
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