A simple recipe for a simple twist on the traditional pasty!
Ingredients for three pasties:
- 15g Butter
- 1 small leek finely silced
- ½ a small swede
- 2 carrots
- 200g baby potatoes or Marfona
- 100g Cheshire Blue cheese sliced
- 1 large egg
- Salt and pepper to taste
- 1x 320g ready rolled all butter puff pastry (about 35cm x 23cms)
Method
Preheat the oven to 200 degrees/400 f/ gas mark 6
- Finely dice the swede and carrot and add to a small saucepan with enough water to cover. Simmer until tender, drain and put to one side.
- Chop the baby potatoes or Marfona and add to a small saucepan, cover with water and simmer until tender. Drain and leave to one side.
- In a non-stick frying pan add the butter and leek and saute for approximately 10 minutes until soft.
- Combine all the ingredients (except the cheese), add the salt and pepper to taste.
- Unroll the puff pastry and cut it in half widthways. Place a small plate (about 15cms in diameter) on the pastry to use as a template, and cut around it. You should have enough for two circles. Gather up the remaining pastry, roll it out on a floured surface to obtain a third circle. There will be a little pastry remaining which you can use to make shapes to decorate the top of the pasty.
- Place a tablespoon of the cooled potato mixture onto one half of the pastry circle and top with two slices of cheese.
- Beat the egg and using a pastry brush, brush the edge of the circles with the egg. Fold over to cover the filling and press down well to seal the edges. Repeat with the other two pasties.
- Once all three have been completed brush the pasties with the remaining egg and attach the leaf shapes if using. Pierce a little hole in the top of each of the pasties to dallow the air to escape whilst cooking. Place on a baking tray lined with baking parchment and bake for approximately 20mins until golden brown
