Cheese-pasty

Cheese and leek pasties

Cheese and leeks are the perfect pairing for any St David's Day feast

By , 28 February 2018

(2 votes)

Cheese and leek pasties
  • 1 Hour 15 Mins
  • Serves: 6
  • Price: 43p per serving

Recipe by Emma Franklin

Nutritional Info
Each 145g serving contains
  • Energy

    1808KJ

    432KCAL

    22%
  • Fat

    27.6g

    high

    39%
  • Saturates

    11.6g

    high

    58%
  • Sugars

    1.5g

    low

    2%
  • Salt

    0.74g

    med

    12%
of your reference intake.
Typical energy values per 100g: 1247kJ/298kcal.
Ingredients
  • 500g block shortcrust pastry
  • 15g unsalted butter
  • 1 leek, trimmed, halved lengthways and sliced
  • 125g small new potatoes, thinly sliced
  • 100g Asda 30% Less Fat Mature Cheddar, grated
  • 1tbsp cornflour
  • 2tsp wholegrain mustard
  • 10g flat-leaf parsley, roughly chopped
  • Flour, for dusting
  • 1 egg, beaten
Method
  • Preheat the oven to 180C/Fan160C/Gas 4 and line a baking tray with baking paper.

  • Remove the pastry from the fridge and let it come up to room temperature.

  • Melt the butter in a frying pan, add the leek and cook on a low heat, stirring regularly, for 6-8 mins until just tender. Transfer to a bowl and cool slightly.

  • Add the sliced potatoes, Cheddar, cornflour, mustard and parsley to the cooled leeks and season well with ground black pepper. Mix gently with your hands to combine.

  • Roll the pastry on a well-floured surface to the thickness of a pound coin (about 3mm). Cut out 6 x 15cm circles, using a saucer as a guide, re-rolling the pastry trimmings once.

  • Divide the filling between the pastry circles, making little mounds in the centre, and brush the edges lightly with beaten egg.

  • Bring the edges together to enclose the filling and crimp the edges with your fingers to seal. Place the pasties on the lined baking sheet.

  • Brush the pasties all over with the remaining beaten egg and bake for 35-40 mins until deep golden and crisp. Allow to cool slightly before serving.