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Cheese, Leek & Bacon Pasties
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Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 Minutes
Small knob of butter
4 smoked streaky bacon rashers, cut into 1cm wide pieces
1 large leek, thinly sliced
250g roughly mashed potatoes
75g diced cheese, such as Double Gloucester, Red Leicester or Cheddar
2 x 215g pack Cooks’ Ingredients Frozen All Butter Puff Pastry Sheets, thawed
1 egg, beaten
1 Preheat the oven to 220°C, gas mark 7. Melt the butter in a frying pan and cook the bacon for 3-4 minutes until crisp, then add the sliced leek. Lower the heat and cook for a further 3-4 minutes until the leeks have softened.
2 Add the leek to the potatoes along with the diced cheese and mix well together. Season.
3 Unroll both pastry sheets and cut each in half 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 beaten egg, 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 beaten egg. Using a small knife, make a little hole in the top of each, so any air can escape. Bake for 15-20 minutes until the pasties are risen and golden brown.
Cook’s tip: Vary the filling according to what you have in the fridge – try adding frozen peas, sweetcorn or chopped spinach, or swap the bacon for chorizo and add some sun-dried tomatoes, mozzarella or feta.
Typical values per serving: