Potato, Leek & Cheese Pasties
found in Mains - Vegetarian
 | 7 SPs |  | Vegetarian |  | Nut Free |
Prep: 15 minutes
Cook: 40 minutes
Difficulty:
Moderate
Mini veggie pastry parcels with oozing cheese make a great value and comforting homemade snack.
Ingredients
- 300g potatoes
- 2 tsp low-fat spread
- 3 leeks, trimmed and thinly sliced
- 1⁄4 tsp english mustard powder
- 1 tsp wholegrain mustard
- 1 egg, beaten
- 4 wraps
- 50g cheddar cheese (reduced fat), grated
- 2 tsp poppy seeds
Directions
1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Pierce the potatoes all over with a fork then wrap each one in kitchen paper. Microwave the potatoes on high for 8-10 minutes until tender. Set aside to cool.
2
Meanwhile, melt the low-fat spread in a frying pan over a medium heat. Add the leeks and a splash of water and cook for 5 minutes or until very soft.
3
When the potatoes are cool enough to handle, cut them in half and scoop the flesh into a bowl. Add the mustard powder, wholegrain mustard and 1 tbsp of the beaten egg. Mash until smooth then season and stir in the softened leeks.
4
Spoon some of the potato mixture onto one half of each wrap, leaving a small border, then scatter over the cheese. Brush the borders with some of the beaten egg then fold in half to enclose the filling. Using the back of a fork, press down to seal the edges.
5
Carefully transfer the pasties to a baking sheet and brush the tops with the remaining egg. Scatter over the poppy seeds and season with freshly ground black pepper. Bake for 25-30 minutes until the pasties are crisp and golden.
