Step 1
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Lightly grease 2 baking sheets with a little Trex.

Step 2
Sift the flour, salt and mustard powder (if using) into a mixing bowl and rub in the Trex with your fingertips until the mixture looks like fine crumbs. Stir the grated cheese into the mixture, then add just enough chilled water to make a smooth, but not sticky dough. Wrap and chill for 10-15 minutes.

Step 3
Meanwhile, simmer the leek and carrot in lightly salted water for 10 minutes, until just tender. Drain and leave to cool.

Step 4
Roll out the pastry on a lightly floured surface to form a large rectangle. Use a saucer as a template to cut out six circles measuring 15cm (6in) in diameter, re-rolling the pastry as necessary.

Step 5
Mix the cooled vegetables with the ham, diced cheese and herbs. Season with black pepper. Share between the pastry circles, leaving a border around the edge. Brush the border with beaten egg, then fold the pastry over to make semi-circles. Seal the pastry, crimping the edges together.

Step 6
Arrange the pasties on the baking sheets and brush with beaten egg. Bake for 25-30 minutes until golden brown. Cool for a few minutes, then serve.

Half-time Leek, Ham & Cheddar Pasties

Half-time Leek, Ham & Cheddar Pasties

6

Serves: 6

30
MINS

Bake Time: 30 mins

Suitable for home freezing

INGREDIENTS

450g1lb Plain flour
Pinch of salt
½ tsp½ tsp Dry mustard powder (optional)
200g7oz Trex
75g3oz Mature Cheddar cheese, grated

Filling

11 Leek, thinly sliced
11 Carrot, diced
75g3oz Cooked ham, diced
75g3oz Mature Cheddar cheese, diced
1 tbsp1 tbsp Chopped fresh thyme, parsley or chives
Freshly ground black pepper
Beaten egg, to glaze

METHOD

Step 1
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Lightly grease 2 baking sheets with a little Trex.

Step 2
Sift the flour, salt and mustard powder (if using) into a mixing bowl and rub in the Trex with your fingertips until the mixture looks like fine crumbs. Stir the grated cheese into the mixture, then add just enough chilled water to make a smooth, but not sticky dough. Wrap and chill for 10-15 minutes.

Step 3
Meanwhile, simmer the leek and carrot in lightly salted water for 10 minutes, until just tender. Drain and leave to cool.

Step 4
Roll out the pastry on a lightly floured surface to form a large rectangle. Use a saucer as a template to cut out six circles measuring 15cm (6in) in diameter, re-rolling the pastry as necessary.

Step 5
Mix the cooled vegetables with the ham, diced cheese and herbs. Season with black pepper. Share between the pastry circles, leaving a border around the edge. Brush the border with beaten egg, then fold the pastry over to make semi-circles. Seal the pastry, crimping the edges together.

Step 6
Arrange the pasties on the baking sheets and brush with beaten egg. Bake for 25-30 minutes until golden brown. Cool for a few minutes, then serve.

BAKE MODE

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