Leek, cheese & potato pasties

• small potatoes↗2

  (about 300g/11oz), cut into 1cm cubes

• knob of butter
• small leeks↗2

  tough outer leaves removed, split in half lengthways and finely sliced

• thyme↗3

  sprigs, leaves chopped

• Dijon mustard↗1 tbsp tbsp
• cream↗2 tbsp tbsp
• flour↗

  for dusting

• block shortcrust pastry↗500g g
• Welsh Caerphilly↗140g/ 5oz g

  cheese, strong cheddar or vegetarian alternative, cut into small chunks

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Cook 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.

2. 2

   Heat 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.

3. 3

   Place 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.