Cheese and leek pasties
1 Hour 15 Mins
- 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
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.