These fabulously filling vegetarian pasties contain a creamy leek, cheese and potato filling. They're delicious as they are, but for extra flavour, you could add some finely chopped mint leaves.
- 2 potatoes, around 300g worth, cut into 1cm cubes
- 2 small leeks, outer leaves removed, thinly sliced
- 500g shortcrust pastry
- 150g Caerphilly cheese (or strong cheddar or wensleydale)
- 3 thyme sprigs, leaves stripped
- 1 tbsp. butter
- 1 tbsp. Dijon
- 2 tbsp. double cream
- Salt and black pepper
- 1 egg
Put potatoes into a pan of cold salted water. Bring to the boil and cook for 5-8 minutes until tender and still holding their shape. Drain. Meanwhile melt butter in a saucepan and add the leeks and thyme and cook for 10-12 minutes until softened and sweet. Add potatoes, mustard, cream and plenty of salt and pepper. Stir and set to one side to cool.
Roll pastry out to the thickness of a £1 coin. Cut into 6 x 15cm circles. Stir the cheese into the filling, then pile into the centre of the pastry circles. Brush egg around the edges, then bring up over the filling, pinch to seal and crimp to enclose. Put onto a baking tray and brush with the extra egg.
Bake at 180C for 40-45 minutes or until golden brown and crisp.