As this week's bakeoff is pastry week I decided to give pasties another go, in the hope that one day I wouldn't shudder at the very thought of a homemade pasty! I opted for a cheese, leek and potato filling as I thought that would be a great basic recipe to master and please everybody at dinner time. (Truthfully I seem to be using this Blogger Bakeoff challenge as a way to learn new recipes rather than produce showstoppers, but hopefully it's fun to read nonetheless!)
This recipe makes 5 cheese, leek and potato pasties. (You could make more or less depending on the desired size of the pasties!) For this recipe you will need:
500g shortcut pastry (recipe here, omit the tomato puree)
2 potatoes, peeled and cubed
2 leeks, finely sliced
1 tbsp butter
1 tbsp Dijon mustard
2 tbsp double cream
150g cheese (I used Cheddar!)
1 egg, beaten
Flour, for dusting
Dried thyme, to taste
Cayenne pepper, to taste
Firstly, melt the butter in a medium-sized saucepan, and soften the leeks. Meanwhile, cook the potatoes in boiling, salted water for approximately 8 minutes, or until tender but still in shape.
Once cooked, drain the potatoes and add them to the leeks. Stir in the mustard, cream, cayenne pepper, thyme, and season well with salt and pepper, leaving on the side to cool.
Preheat the oven to 180 degrees. Line a baking tray with baking parchment. On a lightly floured surface, roll out the pastry to the desired thickness (no thicker than half a centimetre!) I used a tea plate as my template, and used a knife to cut around the plate, dividing the dough into 5 circles, arranging these on the baking tray.
Grate the cheese and stir it into the potato and leek mix, making sure it is thoroughly mixed in.
Spoon the mix onto the centre of each circle of pastry, leaving space at the edges to seal the shape. Gather the edges of the pastry together, and crimp the edges together, forming a pasty shape.
Beat an egg into a small bowl and glaze each pasty using the egg and a pastry brush. Pierce the pasties with a knife for ventilation, then put in the oven to bake for approximately 40 minutes.
When the pasties are golden brown, take them out of the oven.
Transfer the pasties onto a wire rack to cool, or serve warm. I was really pleased with how these turned out: it's the kind of recipe that is so simple you wonder why you haven't tried it sooner, and the fact that they can be eaten hot or cold gives them extra versatility.
I'll be having one of these for dinner tonight with a side salad (I also gave one to my boyfriend this morning to take to work for his lunch, cos I'm a nice gal like that.)
I was out for dinner last night celebrating a friend's birthday so I've not even tasted these bad boys yet, but my rents took one for the team and seemed pleased with my efforts! Many thanks Mum for eating all those bloody pasties back in year 9, I only hope you enjoyed these a little more..!