In the kitchen:: leek, potato and cheese pasties


These were so simple to make and were pretty tasty. I didn't stick to the measurements too much and in doing so I don't think I added enough cheese (because life always needs more cheese). The original recipe was for a massive pie-like creation but I made individual pasties- because of this I had to make a huge batch as I didn't make enough short crust pastry the first time round. 

You will need:

:: 2-3 leeks, sliced
:: Big knob of butter
:: Dried rosemary or thyme (I just used whatever herbs I had on hand)
:: 2-3 medium sized potatoes, peeled and cut into cubed
:: 140g cheddar
:: 2 shallots, diced
:: Generous glug of white wine, because why not?
:: 500g plain flour
:: 220g butter, cubed
:: 120-180ml cold water
:: Salt and pepper


What you need to do:

:: For the pastry: combine the flour and pinch of salt in a bowl. Add the cubes of better and rub together until it resembles breadcrumbs. Add water a little at a time until it comes together. Once combined wrap in cling film and fridge it until you need it again.

:: For the filling: Boil the potatoes until just tender. While potatoes are boiling sweat leeks, shallots using the knob of butter, wine and herbs. Once the potatoes are cooked add them to the mixture and leave to cool. Once cooled stir in the cheese and season with salt and pepper.

:: Bring out the pasty and roll until thin but so it will still hold the filling. I used a small plate to give me a rough idea of sizing. Fill pastry with mixture down half of the pastry and fold over the remaining to give it the perfect pasty shape. I used milk to hold the pastry together and then crimped the edges using a fork.

:: Once you've used all your pastry and filling, egg or milk wash it and pop in the oven until golden brown and piping hot.

A Birthday in York