Leek, cheese & potato pasties

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Soft leeks, tender potato, mustard and a crumbly British cheese make these pasties feel especially cosy. They are a great example of how a vegetarian filling can still taste full and savoury without being heavy.

Serves: 6 people

Preparation time: 65 min

Ingredients

• Potatoes, cubed – 300 g
• Butter – 1 knob
• Small leeks, finely sliced – 2
• Thyme leaves – 3 sprigs
• Dijon mustard – 1 tbsp
• Cream – 2 tbsp
• Flour, for dusting – as needed
• Shortcrust pastry – 500 g
• Welsh Caerphilly or strong cheddar, cubed – 140 g
• Egg, beaten – 1
• Salt and black pepper – to taste

Method

1. Boil the potatoes for 5 to 8 minutes until just tender. Melt the butter in a pan and soften the leeks with the thyme for 10 to 12 minutes.
2. Add the drained potatoes to the leeks, stir in the mustard and cream, season well and leave the mixture to cool slightly.
3. Roll out the pastry and cut out 6 circles of about 15 centimetres.
4. Mix the cheese into the leek mixture and spoon a mound into the centre of each pastry round.
5. Brush the edges with egg, fold the pastry over and crimp the seams carefully so the filling stays put.
6. Bake on a lined tray at 180 degrees Celsius for 40 to 45 minutes until golden brown.