Kids' lunchbox recipe for 4 - 8 people, takes only 55 mins; recipe has potato, butter, leek, thyme, dijon mustard, cream, flour, shortcrust pastry, caerphilly and egg.
Leek, cheese & potato pasties
Course: Kids lunchbox
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Egg: 1 egg, beaten
- Butter: knob of butter
- Thyme: 3 thyme sprigs, leaves chopped
- Dijon Mustard: 1 tbsp Dijon mustard
- Potato: 2 small potatoes (about 300g/11oz), cut into 1cm cubes
- Leek: 2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced
- Flour: flour, for dusting
- Shortcrust Pastry: 500g block shortcrust pastry
- Cream: 2 tbsp cream
- Caerphilly: 140g/ 5oz Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks
Directions
- Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a PS1 coin. Use a side plate or a bowl 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 around edges with a little egg, then bring edges together and crimp with your fingers to seal.
- Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.
