VeganMoFo Day 5
Sometimes what you have in the fridge dictates what you are coking that day. Well, I used my last potatoes, one and only leek I had left and the last of my puff pastry.
These pasties are great the next day. My husband takes them to work as they make great lunches. Enjoy Peoples!
Leek and Potato Pasties
Makes 8 pasties
4 sheets frozen puff pastry
3 small potatoes, peeled, cooked and mashed
1 large leek, chopped and fried
A handful flat leaf parsley, chopped
Salt and pepper
• Mix together the potatoes, leeks, parsley, salt and pepper in a mixing bowl. Set aside.
• Preheat the oven to 180°C/Gas Mark 4/350F.
• Take the puff pastry out of the freezer and wait for about 15 minutes before you add the stuffing.
• Meanwhile, get yourself 2 little bowls and 2 pastry brushes. Fill one bowl with a little bit of plain water and the other one with some vegetable oil.
• Arrange the puff pastry on your bench top. Cut each sheet of puff pastry into 2 equal, large strips. Brush the edges with plain water –this will make the edges stick better. Divide the filling equally onto the ends closer to you and fold the other ends over the part with stuffing. Press the edges all around with a fork. Do this with the other pieces.
• Brush your oven tray with some oil and arrange the pasties, leaving enough room around each one as they will expand. Brush with oil and sprinkle each one with nigella and sesame seeds.
• Place the tray in the middle of the oven and bake the pasties until they are golden brown on top as well as the bottom. This usually takes about 15 to 20 minutes although it depends on the oven.
• Serve warm and enjoy!