Cheesy Leek And Potato Pasties
Sometimes a classic is best enjoyed without any big twists and changes! And for us, a traditional Buttery Potato, Leek & Cheese 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!
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 heat, 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, 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
Calories: 358kcalCarbohydrates: 32gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 156mgPotassium: 218mgFiber: 2gSugar: 1gVitamin A: 876IUVitamin C: 8mgCalcium: 151mgIron: 2mg
Tried this recipe?Let us know how it was!