Leek, Cheese and Potato Pasties

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 tbsp Dijon mustard

2 tbsp 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.