I have loved pasties since I ate them whilst studying at the University of Plymouth. You can’t beat the pasties which are made in Devon or Cornwall but you can make a close second at home. If we are having a long day out I will make these as they stay warm for quite some time and the taste and texture doesn’t decrease much over a few hours. Make a flask of tea to go with them and you have a very tasty lunch for your winter’s day out.

14

Leek and potato pasties

Ingredients

Pastry

250g Plain Flour

125g Butter

Pinch salt

2 tsp Thyme

Water

1 Free range egg yolk

Filling

2 large leeks (Remove outer leaves, chop off the ends and finely chop)

1 tbsp Butter

1 tsp Dried thyme

2 Medium potatoes (Peeled and chopped into small cubes)

1 tbsp Dijon mustard

2 tbsp Double cream

1 cup Grated mature cheddar cheese

Method

Pastry – Rub together the flour, thyme, salt and butter to make bread crumbs. Combine using water, a tablespoon at a time. Once combined, wrap in cling film and store in the fridge for a minimum of half an hour. Once ready to roll, place the dough on a floured surface and roll to a £1 thickness. Roll each pasty so that it is large enough to fit a good 2-3 heaped tablespoons of mixture inside.

Filling – In a pan heat the butter and a splash of olive oil then add the leeks, place a lid on the pan and cook for 10-15 minutes or until soft. In a separate pan add the potatoes to boiling water and cook until you can place a fork easily through the potato. Once potatoes are cooked add them to the leeks along with the thyme, mustard, cheese and cream. Stir the mixture well then remove off the heat to allow to cool whilst you roll out the pastry.

Pre-heat the oven at 180⁰c, gas mark 4. Once the pastry has been rolled, place the filling on one half of the pastry, leaving a 0.5cm gap from the edge. Brush a little of the egg yolk around the edge to help the pastry stick, then fold the other half over the top and using your fingers crimp the pastry together. Egg wash the top of the pastry with the remaining yolk and cook for 25-30 minutes or until golden.

 

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