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Leek, cheese & potato pasties

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

  • Prep: 30 mins
    Cook: 55 mins
    Plus cooling
  • Makes 6
  • More effort
  • Makes 6
  • More effort
  • Calories 541
  • Carbohydrates 46
  • Saturated Fat 13
  • Sugar 2
  • Protein 13
  • Fat 34
  • Fibre 3
  • Salt 1.5

Nutrition per serving

  • Calories 541
  • Carbohydrates 46
  • Saturated Fat 13
  • Sugar 2
  • Protein 13
  • Fat 34
  • Fibre 3
  • Salt 1.5

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

Method

  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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