Sometimes a classic is best enjoyed without any big twists and changes! And for us, a traditional buttery Cheese and Leek Pasty needs no additions to be exciting in its own right! Today we’re sharing a recipe for vegetarian pasties that are simply delicious when made from scratch! With lots of mature Cheddar cheese in the filling, there is no way you will not like these delicious parcels of joy!
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Pasties
I remember having my first Cornish pasty. And you won’t believe my luck, it was actually in Cornwall, enjoyed on the way back to a friend’s parents’ yacht! I know, I know… What a show-off am I!? Whilst it was only my second time on a yacht, it was also my first time eating a pasty. What is more, my first ever pasty was vegetarian – potato, leek and cheese.
These days we enjoy pasties for lunch or pack them to take with us on a hike. Since these are delicious both warm and cold, they are great to take on picnics or simply to enjoy on your work break.
Two tips: don’t overwork the pastry, so it’s still nice and melts in the mouth. And don’t skimp on the cheese!
Method: How to Make Cheesy Leek and Potato Pasties?
Step 1: Make Pastry
Cut cold butter into small cubes. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 5-6 tablespoon of cold water to bring the mixture into a dough. Knead just enough to have a cohesive dough. Wrap it in clingfilm (we recommend Kirkland Signature Cling Film – it is strong and lasts forever) and pop it in the fridge for at least 20 minutes.
Step 2: Make the Filling
In the meantime, cube the potatoes (approx 0.5cm cubes), thinly slice the leeks and dice the cheese into pieces about the same size as the potatoes. Melt the butter in a large non-stick pan, add cubed potatoes and cook for 10 minutes on low lead, stirring occasionally. After 10 minutes, add leeks and mixed herbs and cook for another 6-7 minutes until the leeks soften.
Turn the heat off, and stir in both types of mustard, nutmeg, and double cream. Then leave to cool down. Lastly, mix the cubes of cheese in.
Step 3: Assemble and Cook
Preheat the oven to 160°C Fan. Line a large baking sheet with baking parchment (Bacofoil Non-Stick Baking Parchment is our favourite).
Roll out the shortcrust pastry to a sheet about 2-3mm in thickness. Using a side plate or a bowl, cut six or seven 15cm circles of pastry. You can re-roll the scraps to get the final circle.
Spoon the filling into the middle of each pastry circle. Bring edges together and crimp with your fingers to seal.
Brush the pasties with some beaten egg, and sprinkle with some salt and nigella seeds, if using.
Bake the leek and potato pasties in the oven for 40-45 minutes until golden! Best enjoyed with a salad, or you can pack them to eat on the go!
What To Serve With Pasties For A Satisfying Lunch?
We love a warm pastry fresh out of the oven with a fresh salad on the side. The recipes below work particularly well with this Cheese and Leek Pasty:
- Raw Courgette Ribbon Salad with Honey & Earl Grey Dressing
- Persian Shirazi Salad
- Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
Other Snacks and Bites To Eat On The Go
For other snacks and bites to enjoy on the go have a look at our recipes below:
- Apricot & Pecan Cheese Biscuits
- Crunchy Smoky Chickpeas
- Chocolate & Orange Date Bars | A Raw, Vegan & Gluten-Free Snack
- Easy ‘Take-It-To-Work’ Flapjack Bars
Recipe Card
Cheesy Leek And Potato Pasties
Ingredients
For Shortcrust Pastry:
- 250 g plain white flour
- a pinch of salt
- 110 g unsalted butter cut into small cubes
- 5-6 tablespoon water
For the Pasty Filling:
- 15 g butter
- 250 g baby potatoes cubed
- 1 leek (approx.180g) sliced
- 1 teaspoon mixed herbs
- ¼ teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 1 teaspoon wholegrain mustard
- 50 ml double cream
- 140 g mature cheddar cubed
- 1 egg for eggwash
- 1 teaspoon nigella seeds optional
Instructions
To Make Pastry:
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Add water to bring the mixture into a dough. Knead just enough to have a cohesive dough. Wrap it in clingfilm and pop in the fridge for at least 20 minutes.
To Make the Filling:
- Melt the butter in a large pan, add cubed potatoes and cook for 10 minutes on low lead, stirring ocassionally.
- After 10 minutes, add leeks and mixed herbs and cook for another 6-7 minutes until the leeks soften.
- Turn the heat off, stir in both types of mustard, nutmeg, and double cream. Then leave to cool down.
- Lastly, mix the cubes of cheese in.
To Assemble and Cook:
- Preheat the oven to 160°C Fan. Line a large baking sheet with baking parchment.
- Roll out the shortcrust pastry to a sheet about 2-3mm thickness. Using a side plate or a bowl, cut six or seven 15cm circles of pastry. You can reroll the scraps to get the final circle.
- Spoon the filling into the middle of each pastry circle. Bring edges together and crimp with your fingers to seal.
- Brush the pasties with some beaten egg, sprinkle with some salt and nigella seeds, if using.
- Bake in the oven for 40-45 minutes until golden! Best enjoyed with a salad, or you can pack them to eat on the go!
Nutrition
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