Cheesy Leek & Potato Pasties

Cheesy Leek and Potato Pastries
Cheesy Leek and Potato Pastries

Introduction

Prep time
30 minutes
Cooking time
55 minutes
Serves
Serves 6
Summary
Ingredients:
300g small potatoes, cut into 1 cm cubes
2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced
3 thyme sprigs, chopped
1tbsp Dijon Mustard
3tbsp Traditional Farmhouse Pickle
2tbsp cream
500g block shortcrust pastry
140g strong cheddar, cut into small chunks
1 free range egg, beaten
Flour, for dusting
Knob of butter

Cooking Method

  1. Boil the chopped potatoes in salted water for roughly 5 minutes until soft. Meanwhile, melt the butter in a large saucepan. Add the chopped leeks and thyme, soften for 10-12 mins. Drain potatoes and add to the leeks with the Dijon Mustard and stir in the cream. Allow 10 minutes to cool.

  2. Heat oven to 180°C/fan 160°C/gas 4. Roll out the pastry on a floured surface, about 4mm thick. Cut out 6 x 15cm circles using a plate or bowl as a template if needed. Mix the cheese and the Traditional Farmhouse Pickle with the leek mixture. Add a generous helping of the mixture onto the centre of each pastry circle. Brush around edges with a little egg, then fold the edges together and crimp with your fingers to seal.

  3. Line a baking tray with baking paper and place the pasties on the tray. Brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

Other recipes for your Traditional Farmhouse Pickle

Don’t have Traditional Farmhouse Pickle?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?