Leek and Cheese Pasties
250g puff pastry
For the filling
2 teaspoons olive oil
350g leeks, finely sliced
salt and freshly ground black pepper
1-2 tablespoon of chopped chives
100g Cheddar cheese, crumbled
1 tablespoon wholemeal breadcrumbs
To glaze: 1 egg, beaten
To decorate: Mustard seeds and Sesame seeds
- Heat the oil in a large pan. Add the leeks and cook gently until soft and tender. Season with salt and pepper. Stir in the herbs, and cheese and breadcrumbs. Turn out onto a plate to cool.
- Dust the worktop with flour and roll the pastry out to the thickness of a 2p coin. Cut out 15cm/6in rounds.
- Pre heat the oven to 200C/400F/gas mark 6.
- Divide the filling placing it in to the centre of each round. Dampen the edges of the pastry and gather the pastry over the filling. Press the pastry together in the centre forming a small ball. Turn the balls over and roll them lightly to flatten them a little. Set them on a baking tray.
- With a sharp knife, make three small parallel cuts on the top. Brush the top and sides of the pastry with beaten egg and sprinkle sesame and mustard seeds over the top. Chill.
- Bake for 20 minutes until crisp and golden brown.
