Mini veggie pastry parcels with oozing cheese make a great value and comforting homemade snack
Prep:30 mins
Makes 6
2 small potatoes (about 300g/11oz), cut into 1cm cubesknob of butter2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced3 thyme sprigs, leaves chopped1 tbsp Dijon mustard2 tbsp creamflour, for dusting500g block shortcrust pastry140g/ 5oz Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks1 egg, beaten
STEP 1Cook 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.STEP 2Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 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.STEP 3Place 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.
