Leek, cheese & potato pasties
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