Leek Pasties
Golden, flaky, and packed with the mild sweetness of leeks, these savory pasties make a perfect comforting snack or meal. Whether enjoyed as a vegetarian delight or with added protein, they are a versatile treat!
Equipment
- Rolling Pin
- Mixing Bowls
- Baking Tray
- Pastry Brush
Ingredients
Pastry
- 250 g plain flour
- 125 g unsalted butter cold, cubed
- 1 pinch salt
- 3 tbsp cold water as needed
Filling
- 2 medium leeks sliced
- 2 medium potatoes peeled and diced
- 1 tbsp butter
- 1 tsp thyme chopped
- 1 tsp Dijon mustard
- 2 tbsp cream
- to taste salt and pepper
Egg Wash
- 1 large egg beaten
Instructions
- In a large bowl, mix the flour and salt. Add the cubed butter and rub into the flour until the mixture resembles coarse breadcrumbs.
- Add cold water gradually, stirring until the dough comes together. Knead lightly, shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
- To prepare the filling, melt butter in a pan over medium heat. Add the sliced leeks and cook until soft.
- Add diced potatoes, thyme, Dijon mustard, and cream. Cook until potatoes are tender. Season with salt and pepper. Let cool.
- On a lightly floured surface, roll out the chilled pastry to about 1/8 inch thick. Cut into circles of desired size.
- Place a spoonful of the filling onto one side of each pastry circle. Brush edges with beaten egg, fold over, and crimp the edges to seal.
- Place pasties on a baking tray lined with parchment paper. Brush tops with egg wash for a golden finish.
- Bake in a preheated oven at 200°C (392°F) for 20-25 minutes, until golden brown.
- Let cool for a few minutes before serving. Enjoy warm or at room temperature.
Notes
For extra richness, add grated cheese like cheddar or gruyère. If using puff pastry, bake at the same temperature but check for doneness around 15-20 minutes.