Vegetable and taleggio pasties
Perfect for parties, picnics and lunch boxes
Preparation time: 20 minutes, plus cooling and chilling
Cooking time: 35-40 minutes
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 (9oz) potatoes, washed and cut into 5mm cubes
1 large carrot, peeled and cut into 5mm cubes
4 tbsp double cream
200g (7oz) Taleggio cheese, diced
Flour, for dusting
500g block shortcrust pastry (18oz)
2 medium 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/R4. Bake the pasties for 35-40 minutes until golden then transfer to a wire rack to cool for 10 minutes before serving.
Recipe and image courtesy of waitrose.com