Leek, cheese & potato pasties

Easy Cook - - EVERYDAY LEEKS -

Makes 6 Prep 30 mins Cook 55 mins 2 small pota­toes (about 300g in to­tal), 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 dou­ble cream plain flour, for dust­ing

500g block short­crust pas­try

140g Caer­philly or strong ched­dar, cut into small chunks

1 egg, beaten

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 the pota­toes, then 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, then pile a mound of the mix­ture into the cen­tre of each pas­try cir­cle. Brush around the edges with a lit­tle egg, then bring them to­gether and crimp with your fin­gers to seal.

3 Put the pasties on a bak­ing tray lined with bak­ing parch­ment and brush with more egg. Bake for 40- 45 mins un­til golden brown. Serve warm or cool. PER SERV­ING 541 kcals, fat 34g, sat­u­rates 13g, carbs 46g, sug­ars 2g, fi­bre 3g, pro­tein 13g, salt 1.5g

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