Vegetable and taleggio pasties

These vegetable pasties are perfect for bonfire night parties, or for picnics and lunch boxes.


2 tbsp olive oil
1 large leek, white part only, washed and finely sliced
1 clove garlic, peeled and crushed
1 tsp chopped thyme leaves
1 tsp chopped rosemary leaves
250g potatoes, washed and cut into 5mm cubes
1 large carrot, peeled and cut into 5mm cubes
4 tbsp double cream
200g Waitrose Taleggio PDO cheese, diced
Flour, for dusting
500g block shortcrust pastry
2 medium Waitrose British Blacktail Free Range Egg yolks
2 tbsp milk


  1. Heat the oil in a frying pan over a low heat.  Add the leek, garlic, thyme and rosemary and cook gently for 3-4 minutes until softened.  Increase the heat slightly, add the potatoes and carrot and fry for a further 5-6 minutes until softened.  Pour in the cream, stir to combine and set aside to cool completely.
  2. Stir the cheese into the cooled vegetable mixture and season to taste.  Dust the work surface with flour and roll out the pastry a little thinner than a £1 coin.  Using a 12cm plain round cutter or small bowl, cut out 8 discs.  Divide the filling between them, placing it into the centre of each one.  Mix together the egg yolks and milk to make a glaze, then brush the edges of the pastry.
  3. Fold the pastry over the filling, pinch and crimp to seal then place on a non-stick baking sheet.  Glaze the tops then chill for 30 minutes.
  4. Preheat the oven to 180°C, gas mark 4.  Bake the pasties for 35-40 minutes until golden then transfer to a wire rack to cool for 10 minutes before serving.
Vegetable and taleggio pasties
  • Preparation time: 20 minutes, plus cooling and chilling
  • Cooking time: 35-40 minutes

Makes: 10

Nutritional Info

Typical values per serving:

Energy 1,626kj
Fat 26.8g
Saturated Fat 15.4g
Carbohydrate 28.2g
Sugars 2.3g
Protein 9.1g
Salt 0.7g
Fibre 1.8g

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3 stars

Average user rating Based on 10 ratings

This recipe was first published in Thu Sep 11 10:35:00 BST 2014.