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Curried leek and potato pasties
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Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
1 tbsp olive oil
1 large leek, thinly sliced
1 tsp freshly grated ginger
200g roughly mashed potatoes
75g frozen peas
1 tbsp curry paste
Juice of ½ lemon
320g pack ready-rolled puff pastry sheet
1 - 2 tbsp dairy-free milk alternative
½ tsp nigella or sesame seeds
1. Preheat the oven to 220°C, gas mark 7. Heat the oil in a frying pan and cook the leek for 3 - 4 minutes then add the ginger and cook for a further 1 - 2 minutes until the leeks have softened.
2. Add the leeks to the potatoes along with the peas, curry paste and lemon juice then mix well together. Season to taste.
3. Unroll the pastry and cut it into quarters to make 4 rectangles. Spoon the potato mixture onto one half of each rectangle, leaving a border around the edges. Brush the border with the milk then fold over to enclose the filling. Using a fork, press along the edges to seal.
4 Transfer the parcels to a nonstick baking sheet and brush with milk. Using a small knife, make a little hole in the top of each, so any air can escape. Sprinkle with seeds and bake for 15 - 20 minutes until the pasties are risen and golden brown.
Cook’s tip: The pasties are ideal for freezing and can be reheated from frozen until piping hot.
Typical values per serving: