Leek , Cheese & Potato Pasties
2 small potatoes (cut into 300g/11oz) cut into 1cm cubes.
knob of butter.
2 small leeks, split in half lengthways and finely sliced.
3 thyme sprigs, leaves chopped.
1 tbsp dijon mustard
2 tbsp cream.
Flour, for dusting.
500g block shortcrust pastry.
140g Scottish mature cheddar.
1 egg beaten.
1. Cook the potatoes in boiling salted water for 5-8 minutes until tender, meanwhile melt the butter in a large saucepan, add the leeks and thyme and soften for 10 -12 minutes. Drain potatoes and add to the leeks with the mustard and plenty of seasoning, stir in the cream and leave to cool a little.
2. Heat oven to 180 degrees. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush round the edges with a little egg, then bring edges together and crimp with your fingers to seal.
3. Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40 -45 minutes until golden brown, serve warm or leave to cool.