Mini Cheesy Leek Pasties
These festive little parcels are perfect for serving at a Christmas party buffet. They’re also a great way to use up any cheesy leeks you have left after Christmas dinner.
Ingredients
For the pastry
200g Plain Flour
Pinch of Salt
2 eggs (one for the pastry, one for glazing)
3½ tbsp cold Water
For the filling
Leftover cold cheesy leeks (find the recipe here)
Caramelised onion chutney
For the crunchy coating
1 tbsp grated parmesan cheese
2 tbsp breadcrumbs
1 tsp dried mixed herbs
Method
To make the pastry beat together the rapeseed oil, water, and egg. Add the flour and salt to the wet ingredients until it forms a soft dough. No need to rest this pastry in the fridge. Result!
Roll out he pastry on a floured surface to 5mm thick. Cut out a dozen circles using a 4inch circular pastry cutter.
Preheat oven to 200C/Gas Mark 6.
On one side of each pastry circle add a 2 tsp of cheesy leeks and 1/2 tsp of chutney.
Fold the pastry circles in half to encase the filling and then pinch the pastry together along the seam.
Place all the pasties on a lined baking tray.
Mix together the herbs, breadcrumbs and parmesan.
Brush the outside of the pasties with oil and then sprinkle half the breadcrumb mix over the pasties.
Turn the pasties over and repeat step 7.
Bake in the oven for 15 minutes until golden brown.
Serve with more caramelised onion chutney on the side.
Prep Time
30 minutes
Cooking Time
15 minutes
Recipe Notes
Our pastry recipe is so quick and easy to make and can be used straight away. However, if you want to save even more time you could use shop bought pastry.
