Ideal for munching on at a picnic, these ham, leek and cheese pasties are a delicious variation on a traditional Cornish is lighter (and tastier!), and perfect for summer!
Ham, Leek and Cheese Pasties
Makes 8 | Preparation time 1 1/2 hours plus chilling | Baking time 40-45 mins
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For the pasty:
- 500g strong white bread flour
- 5g salt
- 120g lard or white vegetable shortening
- 25g butter
- 175ml cold water
- 1 small egg, beaten
For the filling:
- 250g cooked ham, diced
- 180g leeks, finely sliced
- 200g potato, peeled and diced into 1cm cubes
- 100g cheddar cheese, diced
- Ground black pepper
- 4 tsp whole grain mustard
- For the pasty, mix the flour, salt, lard, butter and water together in a large mixing bowl using a spoon then use your hands to squeeze the ingredients together until they form a loose dough. Turn the dough out onto a floured surface and knead for 5 mins to distribute the fats until smooth. Wrap in clingfilm and chill in the fridge for at least 30 mins.
- For the filling, mix the ham, leeks, potato and cheese together in a bowl then season with black pepper. Preheat the oven to 170˚C/150˚C fan/gas mark 3 and grease a large baking tray. Remove the pastry from the fridge, divide into eight equal portions, roll each portion into a ball then roll out each ball into a 15cm diameter circle.
- Divide the filling equally between the pastry circles, placing the filling on one half of each circle. Top each portion of filling with 1/2 tsp mustard. Carefully fold the pastry over the top of the filing and push the edges together. Seal in the filling by either crimping the pasty by making small folds along the edge or use a fork to press down around the edge.
- Place the pasties on the prepared baking tray and brush liberally with beaten egg. Bake for 40-45 mins until golden brown. Serve hot or cold.
* Pasties are also great filled with spicy lamb or chicken. Traditionally, one end can also be filled with apple for dessert!