Cheese and leeks are the perfect pairing for any St David's Day feast
(6 votes)
Cook: 1 Hour 15 Mins
Serves: 6
Price: 43p per serving
Nutritional Information
Each 145g serving contains
Energy
1808kj
432kcal
1808kj
432kcal
22%
Fat
27.6g
27.6g
High
39%
39%
Saturates
11.6g
11.6g
Med
58%
58%
Sugars
1.5g
1.5g
Low
2%
2%
Salt
0.74g
0.74g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1247kj/298kcal
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
1
Preheat the oven to 180C/Fan160C/Gas 4 and line a baking tray with baking paper.
2
Remove the pastry from the fridge and let it come up to room temperature.
3
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.
4
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.
5
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.
6
Divide the filling between the pastry circles, making little mounds in the centre, and brush the edges lightly with beaten egg.
7
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.
8
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.