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Egg and leek pasties
Ingredients
- 1kg (approx, 2lb) prepared short crust pastry.
- 10 medium British Lion eggs, hard-boiled, roughly chopped
- 75g (30oz) butter
- 225g (8oz) leeks, sliced
- 75g (3oz) flour
- 250ml (½ pint) milk
- 100g (4oz) mature cheddar cheese, grated
- Salt and pepper
- Beaten British Lion egg to glaze
Preparation time: 10 mins.
Cooking time: 40 mins.
Serves: 12.
This pasties will look good and taste great, adding something different to your menu.
Method
- For the filling, heat butter in a pan, add leeks and fry until soft, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Remove from heat and gradually add milk, stirring.
- Bring to the boil and simmer for 1 minute.
- Remove from heat and add eggs and cheese. Season to taste. Allow to cool.
- To make the pasties, roll out the pastry and cut 12x18cm (7”) circles (Use a plate or saucer as a template).
- Divide cooled filling between the 12 pastry rounds.
- Dampen edges, fold in half to enclose filling seal and pinch edges.
- Brush with beaten egg and place on a baking sheet.
- Bake at Gas Mark 6/200C/400F for about 30 minutes, or until pasties are golden brown.