LEEK, CHEESE & POTATO PASTIES

Leek, cheese & potato pasties image

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

Provided by Good Food team

Categories Lunch, Main course

Time 1h25m

Yield Makes 6

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 541 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium