For parents looking for hearty and delicious school snacks to knock afternoon belly rumbling on the head, you can’t go much further than these Leek, Ham and Cheese Pasties. They’re simpler than you think, and offer great value as well as comfort.
Not making them too big (as we have done in this recipe) for little hands, you’ll get about 6-7 from this recipe, but feel free to double the ingredients and make them in bulk if that’s your style.
Leek, Ham and Cheese Pasties
6
servings30
minutes45
minutes330
kcal1
hour15
minutesFlaky pastry pockets stuffed with leek, ham, and cheese – hearty and satisfying.
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Ingredients
1 large Potato-cut into very small cubes
2 tbsp Butter
1 Leek-outer leaves removed, finely sliced
3 Thyme sprigs-leaves chopped
1 tbsp Dijon mustard
2 tbsp Cream
500 gram Shortcrust pastry-about 2-3 sheets
150 gram Cheddar cheese-cut into small chunks
200 gram Ham or bacon-diced
1 Egg
1 Flour-for dusting
Directions
- Cook the potatoes in a pot of boiling, salted water for between 5-8 minutes. The potatoes should be tender, but not mushy.
- While they are cooking, melt the butter in a large saucepan, then add the ham pieces and cook warmed. To this also add the leek and thyme, and cook until soft.
- Drain the potatoes then add them to the saucepan along with the mustard and salt/pepper to taste. Stir through the cream, turn off the heat and leave to cool a little.
- Preheat the oven to 180 degrees and get your shortcut pastry ready by defrosting it on the counter. Cut 15cm circles using a plate or bowl as a guide. We got six from our sheets.
- Mix the cheese with the filling and put a small pile of the mixture onto the centre of each pastry circle. Beat your egg and brush a small amount of egg around the edges before sealing, crimping with your fingers to keep it shut. When you have filled all the pasties, brush the tops with the remaining egg mixture.
- Put the pasties on a baking tray and bake for 40-45 minutes or until nice and golden brown. For kiddies, leave to cool before eating.
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