Leek & Potato Pasties

These Leek & Potato Pasties are a comforting handheld meal that balances soft, creamy filling with crisp, golden pastry. The filling combines earthy potatoes and sweet, mild leeks simmered in vegetable stock and finished with fresh dill and cream for a rich, aromatic flavor. Perfect for a light lunch or a hearty supper, they offer a satisfying texture contrast in every bite. While traditional Cornish pasties often feature meat, this vegetarian version highlights the natural sweetness of the vegetables. They are easy to assemble and bake, making them an ideal choice for busy weeknights or as a make-ahead dish for gatherings.

Cooking Method: Baking, Boiling, Sautéing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 1182.1

Dietary: Vegetarian

Description

These Leek & Potato Pasties are a comforting handheld meal that balances soft, creamy filling with crisp, golden pastry. The filling combines earthy potatoes and sweet, mild leeks simmered in vegetable stock and finished with fresh dill and cream for a rich, aromatic flavor. Perfect for a light lunch or a hearty supper, they offer a satisfying texture contrast in every bite. While traditional Cornish pasties often feature meat, this vegetarian version highlights the natural sweetness of the vegetables. They are easy to assemble and bake, making them an ideal choice for busy weeknights or as a make-ahead dish for gatherings.

Ingredients

1 Onion
2 Leeks
8 ounce Potatoes
1 tablespoon Olive oil
1 tablespoon Plain flour
4 fl Vegetable stock
4 tablespoon Single cream
3 tablespoon Fresh dill, chopped,
12 oz Puff pastry
1 Egg, beaten (for glazing)

Directions

1
Preheat the oven to 400ÃÂ°F (200ÃÂ°C).
2
Scrub the potatoes and boil them in salted water until just tender. Drain, let cool slightly, then dice into small cubes.
3
Meanwhile, chop the onion and leeks thinly.
4
Heat olive oil in a saucepan over medium heat. Add the chopped onion and leeks, and sautÃÂ© for 4-5 minutes until softened.
5
Stir in the plain flour and cook for 1 minute to remove the raw flour taste.
6
Gradually add the vegetable stock, stirring continuously to prevent lumps.
7
Bring the mixture to a boil, stirring constantly, until it thickens into a sauce.
8
Stir in the single cream and chopped fresh dill.
9
Add the diced potatoes to the sauce and stir well to combine.
10
Remove from heat and let the filling cool completely.
11
Roll out the puff pastry on a floured surface into a large rectangle, approximately 12 x 18 inches.
12
Cut the pastry into six 6-inch squares.
13
Divide the cooled filling evenly among the six pastry squares, placing it in the center of each.
14
Brush the edges of the pastry with beaten egg.
15
Fold the pastry over the filling to form triangles, pressing the edges firmly with a fork to seal.
16
Brush the tops of the pasties with beaten egg for a golden finish.
17
Bake for 20-25 minutes until the pastry is puffed and golden brown.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1182.1kcal

% Daily Value *
Total Fat 109.6g169%
Saturated Fat 18.8g94%
Cholesterol 16.5mg6%
Sodium 42.3mg2%
Total Carbohydrate 47.6g16%
Dietary Fiber 6.1g25%
Sugars 5.8g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the filling to cool completely before assembling the pasties to prevent the pastry from becoming soggy during baking.

You can freeze the assembled pasties before baking. Freeze on a tray until solid, then transfer to a bag. Bake from frozen, adding 5-10 minutes to the cooking time.

For a richer flavor, you can substitute single cream with heavy cream or add a splash of white wine to the sauce.

Ensure the pastry edges are well-sealed to prevent the filling from leaking out during baking.

Keywords: leek, potato, pasties, puff pastry, vegetarian, creamy filling, dill, comfort food, hand pie, easy dinner, herb sauce, flaky crust, side dish, lunch idea, make ahead

Read it online: https://www.chefs-mate.com/recipe/leek-potato-pasties/