Preperation: 30 mins.

Cook: 55 mins. Makes 6


2 small potatoes
knob of butter
2 small leeks, finely sliced
3 thyme sprigs, leaves chopped
1 tablespoon Dijon mustard
2 tablespoon cream
flour for dusting
500g block shortcrust pastry
140g Anster cheese, cut into small chunks
1 egg beaten


Cook the potatoes in boiling, salted water for 5-8 minutes until tender, but still holding their shape.
Meanwhile melt the butter in a large saucepan. Add the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
Heat the oven to 180C/160c fan/gas 4. On a floured surface, roll out the pastry to the thickness of £1 coin. Use a side plate or a bowl as a template. to cut out 6x 15 cm circles.
Mix the cheese with the leek mixture and pile a mound of the the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 minutes until golden brown.
Serve warm or leave to cool.